Herb Egg Butter
For any of you partial to vintage ski paraphernalia here is Something Old and Something New in side-by-side Reds: years ago Swedish wax company Lind-Ex changed their name to SkiGo and here they are together. We bought the new SkiGo Red this year because of impending warm conditions, and Scott found a red Lind-Ex kick wax from the early 1980’s in his wax box.
I love the SkiGo ski bag in the background of the SkiGo waxes, and next to the ‘EDSBYN’ bag–another vintage name in skis.
And while we’re on the topic of skiing…
This was another little dish we found when searching for menu items for the Estonian Dinner. A simple egg salad, the traditional method is only butter and eggs but herbs brighten it up a bit. Cayenne, cider vinegar or hot sauce would also be tasty additions.
Here on the northern side of the 45th Parallel North things like butter and protein look mighty good when you’ve been out in the snow all day long.
Enjoy this like an egg salad sandwich or top with other tasty treats and serve open-faced as Danish Smørrebrød.
Everything sliced very thin…
- Red Onion or Pickled Red Onion
- Cucumber or pickled Cucumber (Agurkersalat)
- Salmon Gravlax or Smoked Salmon
- Ham or Roast Beef
- Rullepølse or other cured meats
- Pickled Beets
- Pickled Herring
- Liver Pâté
- Green Onions
- Fresh Dill or Parsley
- Honey Dill Mustard
- Arugula or Endive
Check out more Smørrebrød Recipes for your open-faced sandwich eating pleasure.
Herb Egg Butter
Prep Time: 15 minutes
Cook Time: about 15 minutes for the eggs
Mash or puree together:
2 Hard Boiled Eggs
4 Tablespoons Butter, softnened
1/2 – 1 teaspoon Herb of Choice—Dill, Rosemary, Thyme
Salt to taste.
Serve with hearty crackers, or spread on dark bread and top with smørrebrød toppings like sliced cucumber, red onion, salmon gravlax, ham or other cured meats, radishes, pickled beets, herring.
“They tried to bury us, they didn’t know we were seeds.”