With soft boiled eggs marinated in cranberry bjesk with flavoured lard and rye bread
Ingredients for 4 persons:
4 smoked herring fillets
4 soft boiled eggs
The boiled eggs are shelled and put into cranberry bjesk so that they are covered by the liquid. Place them in the refrigerator for 12 hours so that they are coloured by the bjesk. Heat the smoked herring either on a pan in a little butter or in the oven. Cut the shallots into rings and place the marinated egg on top.
Serve the herring with chopped chives, flavoured lard and rye bread. For this, a Skagen cranberry bjesk must be enjoyed.