Today it is Easter Sunday, which very often is celebrate with a big Easter lunch with friends and family.
Eggs is traditional a key food ingredients in connection with celebration of Easter. So in the simple lunch dish (or tapas dish) you only need two/three ingredients: egg + lumpfish roe + chives !!!
Lumpfish roe (also known as Danish caviar) is in season here in Denmark in February - April.
Easter Tapas: - 2 servings
- 2 eggs
- 50 g of lumpfish roe
- Boil the eggs, until they are hard boiled, approx 8 minutes.
- Remove the egg shell as well as the yolk.
- Fill the hole from the removed egg yolk with lumpfish roe.
- Sprinkle chives.