Smørrebrød with Cod Liver and Quail Egg

Directions

1. 1

   Step 1

   

   Wash and pat dry with a paper towel the quail eggs, cucumber, radish, green onion, and dill. Open the jar of cod liver and place it in a bowl. Prepare a small saucepan, a cutting board, a tray, or a serving platter.

2. 2

   Step 2

   

   Place the quail eggs in a saucepan, cover with water, and bring to a boil over high heat. Reduce the heat and cook the eggs for 4-5 minutes. After that, cool them in cold water and peel.

3. 3

   Step 3

   

   Cut the quail eggs in half. Lightly mash the cod liver with a fork. Cut the cucumber and radish into thin strips, finely chop the green onion and dill.

4. 4

   Step 4

   

   Spread a thin layer of cream cheese on each crispbread. Top with the cod liver, pressing down slightly.

5. 5

   Step 5

   

   Cover the fish filling with strips of radish and cucumber, drizzle the vegetables with hemp oil.

6. 6

   Step 6

   

   Distribute the quail egg halves over the smørrebrød, sprinkle everything with chopped green onion and dill. Transfer the smørrebrød to a tray or serving platter.

7. 7

   Step 7

   

   Garnish the smørrebrød with pickled capers.