- 1 red onion
- 2 hard-boiled eggs
- 100 ml mayonnaise
- 100 ml sour cream
- 2 tbsp chopped dill
- 100 g fish roe
- 1 tsp black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 20 minutes (or more)
Dice the onion and egg finely.
Combine the mayonnaise with the sour cream and add the onion, egg, dill and fish roe. Season with black pepper.
Refrigerate until ready to serve. When serving, sprinkle freshly chopped dill on top of the sauce.
Recipe from Sophie Zetterberg of Fika Swedish Kitchen.