Growing up split between my hispanic family in New Mexico and my Swedish family in Sweden, food more than anything communicates to me where I am and, for that matter, who I am. My father is a tall blue-eyed and blonde-haired Swede, and has always taken pride in teaching me about Swedish traditions and history. His favorite treat for me is waking up at his typical far-too-early-for-me hour and preparing a traditional Swedish breakfast: knäckebröd (rye crisp bread), kaviar (smoked cod roe) and boiled egg smörgås (open sandwiches), fresh berries with yogurt, and, of course–strong coffee.
This recipe is NOT vegan, but a traditional Swedish recipe that I wanted to share with you!
Traditional Swedish Kaviar Breakfast Smörgås
- 2 soft or hard boiled eggs (your preference), sliced lengthwise into four slices
- 4 slices crispbread (Wasa knäckebröd or similar brand); alternatively, thinly sliced and well toasted whole wheat or rye bread
- 1/3 cucumber, sliced crosswise
- Swedish smoked kaviar (Kalles or similar brand); alternatively, smoked trout or cured salmon is a luxurious stand-in if you cannot find Swedish kaviar
- 2 sprigs dill or small handful of mixed greens, optional for garnish
Layer atop the crispbread slices of egg and cucumber, and top with a zig-zag shaped squiggle of caviar, approximately 1-2 tablespoons. Garnish with dill or mixed greens as you wish. Best served alongside fresh fruit, yogurt and strong coffee and is a WONDERFUL, easy to assemble addition to a hike or picnic.
butter in bloom: my plant-based kitchen 