📝 About This Recipe
A cornerstone of the Swedish 'smörgåsbord,' this open-faced sandwich is a masterclass in the balance of salt, fat, and acid. It features the unique sweetness of Swedish 'ansjovis'—sprats cured in a spiced brine of cinnamon, ginger, and cloves—paired with creamy soft-boiled eggs and hearty rye bread. This dish is a nostalgic favorite in Scandinavia, often enjoyed as a sophisticated 'vickning' (late-night snack) or a centerpiece for midsummer celebrations.
🥗 Ingredients
The Foundation
- 4 thick slices Dark Rye Bread (preferably Danish-style rugbrød or Swedish kavring)
- 3 tablespoons Salted Butter (high-quality, softened to room temperature)
The Toppings
- 4 Large Eggs (organic or pasture-raised for vibrant yolks)
- 1 tin Swedish Anchovy Fillets (Ansjovis) (approx. 100g, specifically spiced sprats like Grebbestads or Abba)
- 1/2 small Red Onion (very thinly sliced into half-moons)
- 1 small bunch Fresh Chives (finely chopped)
- 4-5 sprigs Fresh Dill (feathery fronds only, for garnish)
The Accoutrements
- 1 tablespoon Capers (drained and patted dry)
- 3-4 Radishes (thinly sliced for crunch)
- 1/4 teaspoon Cracked Black Pepper (freshly ground)
- 1 pinch Flaky Sea Salt (to taste)
👨🍳 Instructions
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1
Bring a medium saucepan of water to a rolling boil. Ensure there is enough water to cover the eggs by at least an inch.
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2
Gently lower the eggs into the boiling water using a slotted spoon to prevent cracking. Reduce heat slightly to a simmer.
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3
Simmer the eggs for exactly 8 minutes for a 'medium' set—where the yolk is jammy and bright but not runny. Prepare an ice bath while they cook.
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4
Immediately transfer the eggs to the ice bath for 5 minutes. This stops the cooking and prevents a grey ring from forming around the yolk.
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5
While the eggs cool, prepare the bread. Spread a generous, edge-to-edge layer of softened butter on each slice of rye bread. In Scandinavia, the butter acts as a moisture barrier.
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6
Carefully peel the cooled eggs and slice them into neat rounds using an egg slicer or a very sharp knife dipped in warm water.
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7
Drain the Swedish anchovies, reserving a teaspoon of the spiced brine if you want an extra flavor punch.
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8
Layer the egg slices across the buttered bread in an overlapping pattern, covering the surface completely.
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9
Place 3 to 4 anchovy fillets diagonally across the bed of eggs on each sandwich.
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10
Scatter the thinly sliced red onions and radishes over the top, providing a sharp contrast to the rich eggs.
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11
Garnish liberally with finely chopped chives and small tufts of fresh dill.
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12
Finish with a light sprinkle of capers and a final dusting of freshly cracked black pepper. Serve immediately while the bread is fresh.
💡 Chef's Tips
Use authentic Swedish 'Ansjovis' (sprats) rather than Mediterranean salt-cured anchovies; the flavor profile is sweet and spiced rather than purely salty. For the best texture, use a dense, seeded rye bread that can support the weight of the toppings without bending. If you prefer a warmer sandwich, you can lightly toast the rye bread, but let it cool slightly before buttering so the butter doesn't completely melt into the crumb. To get perfectly centered yolks, gently stir the eggs in a circular motion for the first 2 minutes of boiling. Always use fresh herbs; the brightness of the dill and chives is essential to cutting through the richness of the butter and fish.
🍽️ Serving Suggestions
Pair with a cold glass of Swedish Lager or a crisp Pilsner. Serve with a small glass of chilled Aquavit (Akvavit) for a truly traditional experience. Accompany with a side of pickled cucumbers (Pressgurka) to add a sweet-vinegar crunch. This makes an excellent addition to a weekend brunch spread alongside smoked salmon and cream cheese. For a lighter meal, serve with a simple green salad dressed in a lemon-mustard vinaigrette.