Instructions:
Spread the rækling on a baking sheet with parchment paper, drizzle with olive oil and sea salt, and bake at 140°C for 7-8 minutes until golden and crispy.
Boil a pot of water and cook the eggs for 6 ½ minutes to keep them slightly soft, then place them in cold water to stop the cooking.
Peel the eggs and place them in a bowl with curry powder, yoghurt, olive oil, salt, and freshly ground pepper. Use an immersion blender to create a coarse egg cream.
Season with additional salt and pepper if desired. Toast the bread in a toaster or on a pan, then arrange on a platter, spreading the egg cream on the bread, topping with rækling, and garnishing with watercress.
Ingredients:
- Serves 4
- 100 g rækling
- 2 eggs
- 50 ml yogurt
- 1 tbsp olive oil
- 1 tsp curry powder
- Salt and freshly ground pepper
- 1 bunch watercress
- 4 slices sourdough bread