Cod with egg and caviar is common in the Scandinavian cuisine. I made a sourdough toast the other day where I quickly steamed a cod fillet, boiled eggs and made a sauce based on sour cream and caviar. This is a fresh, creamy and easy dish that reminds me a lot of a summer lunch a long the coast in Scandinavia.
Ingredients (4 pers):
- 4 slices of sourdough bread
- 0.8 lb fresh cod (or other white fish)
- 1/2 tsp salt
- 4 eggs
- 1/2 cup sour cream
- 2 tbsp caviar
- 1/2 red onion
- 1 bunch of fresh dill
- 12 cherry tomatoes
- 1 tbsp butter
- 4-6 lettuce leaves
- 1/2 lemon
- pinch of salt and fresh black pepper
- 2 tsp grated horseradish
Cut the fish in four portion sized pieces. Salt the fillets and leave them in room temperature for 10 minutes.
Pre heat the oven to 300ºF. Place the fish fillet on an ovenware and place them in the oven for approximately 8-10 minutes until the fish easily separate.
Boil the eggs for 6 minutes in boiling water. Peel them and cut them in smaller cubes.
Prepare the sauce by mixing the sour cream, caviar and chopped red onion and dill in a bowl. Flavor with salt and black pepper. Save some of the dill for serving.
Wash and cut the cherry tomatoes in half. Toast the bread slices and spread butter on each slice. Add lettuce, egg cubes and tomato halves onto the bread. Spread the sauce out on each bread slice and flavor with some salt, fresh black pepper and a slice of a lemon. Top the dish with placing a half teaspoon of grated horseradish on each fish.