Salmon roe tastes best on this luscious sandwich, but any form of caviar or Fish roe will work well.
12 extra-large eggs
1/2 stick (1/4 cup) plus 2 teaspoons lightly salted butter
6 slices dark bread, cut in half
24 thin slices of cucumber
3 ounces salmon roe or other fish roe
sprigs of fresh dill for garnish
1. Beat the eggs well in a large bowl. In a heavy sauté pan, about 8 inches in diameter, melt 2 teaspoons of butter over extremely low heat. Add the beaten eggs, and cook over the lowest possible heat for 45 minutes. Stir occasionally to prevent a skin from forming on the surface. The eggs will thicken very slowly. When they begin to thicken, stir gently with a large spoon to create large flaps in the scrambled eggs. (If no flaps have formed after 45 minutes, raise the heat slightly to finish the thickening. The eggs will be darker in color and thicker than normal scrambled eggs and should fall into large folds or flaps.)
2. Spread 1 teaspoon of butter on each of the bread halves. For each smorrebrod, at 2 corners that face each other diagonally place 2 slices of cucumber. At the other 2 corners, place about 1/4 teaspoon of salmon roe. Cover the rest of the bread with about one twelfth of the egg mixture. Repeat until all smorrebrod are done. Garnish with sprigs of fresh dill.
Variation: If you prefer, you may eliminate the salmon roe and substitute smoked salmon. Simply lay a thin slice of smoked salmon on top of the bread and under the scrambled eggs.
Salmon roe tastes best on this luscious sandwich, but any form of caviar or fish roe will work well. Makes 12 smorrebrod