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Røget ål med røræg
Smoked eel and scrambled egg
Røget ål med røræg: Danish smoked eel on rye with soft scrambled egg and chives
Smoked eel with scrambled egg is a summer smørrebrød from the islands south of Zealand and from Bornholm's smokehouses, served on rye with chives and sometimes a little radish. The rich, oily fish and the soft egg are a classic pairing. European eel is now endangered, so buy only eel certified as legally and sustainably farmed, or swap in hot-smoked mackerel or trout, which taste close and are easy to find. Smoked fish carries a listeria risk, so it is not for pregnant women, young children or anyone with a weakened immune system unless heated until steaming. A common mistake is scrambling the egg until dry. Chef's tip: lift the egg off the heat while it still looks slightly wet; it carries on cooking on the bread.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 eggs
- 2 tbsp milk
- 1 pinch salt
- ½ oz butter
- 4 slices Danish rye bread
- ½ oz soft butter
- 2 tbsp chivessnipped
- 4 radishes (optional)thinly sliced
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Method
0/3 doneStep 1: Cut 7 oz hot-smoked eel fillet, or smoked mackerel or trout into pieces about 6 cm long.
2 minStep 3: Butter 4 slices Danish rye bread with ½ oz soft butter, lay the eel on top and spoon the warm egg alongside. Finish with 2 tbsp chives and 4 radishes slices and serve.
3 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 21 g
- Carbs
- 18 g
- Fat
- 25 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does røget ål med røræg take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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