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EGG AND ANCHOVY CANAPÉ

Egg and anchovy canapé This is a classic canapé popular in Finland and Sweden.

The open-faced sandwich is usually made with Swedish sprat fillets preserved in special spiced brine. These "Swedish anchovies" may be replaced with bottled or canned genuine anchovies.

To understand the difference between these two anchovy products, read more about them here.

thin slice of wheat or rye bread
butter
lettuce
1 hard-boiled egg
4 - 5 Swedish anchovy fillets canned in oil or brine
or
3 - 4 canned Swedish anchovy fillets
(pepper)

Egg and anchovy canapé Butter the bread slice. Place some lettuce on top. Slice the egg with an egg slicer and arrange on top of lettuce.

Drain the anchovy fillets and place on the egg slices to form a criss-cross pattern (see the pictures). If you are using Swedish fillets, you may cut them lengthwise in two to three thinner strips, depending on their width.

In picture above: egg canapé with "Swedish" anchovies.

In picture below: egg canapé with "regular" anchovies.

Sprinkle some pepper on top, if you like. Serve for lunch or as a late night snack with light beer, mineral water or tea.
Serves 1.

Recipe source: traditional Finnish recipe.


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