SOLÖGA (which means the eye of the sun)
 

  • 125 gr of ansjovis – make sure to use the Swedish kind

  • ½ finely chopped red onion (rödlök)

  • 1 ½ dl finely chopped pickeld beetroost (inlagda rödbetor)

  • 1 dl parsley (persilja)

  • 1 dl chopped dill

  • ½ dl capers (kapris)

  • 1 raw egg yolk

 

Finely chop the ansjovis, onion, parsley, dill and last the beetroots – all separately.

Arrange each ingredient separately in a circle on a plate, leaving space in the middle for the raw egg yolk.

 

Allow the guests to admire the dish. Just before serving, mix it all together and eat it on some “knäckebröd” (hardbread) or toast.