Crunchy Rye Smørrebrød Bowl with Jammy Eggs

Method

1. Halve the potatoes and put them in a 18 cm pot with the salt and cold water to cover. Bring to the boil on high heat, then turn down to medium heat and simmer for 13 min, until tender when pierced. Drain and let them steam dry.

   Add in this stepSmall new potatoes 200 gSalt (for the cooking water) 1 tsp

   high heat→medium heat

2. Bring a 14 cm pot of water to the boil, lower in the eggs and cook on medium heat for 6 min 30 sec for a soft, jammy yolk. Cool them in cold water for 2 minutes, then peel.

   Add in this stepEggs 2

   medium heat

3. Cut the rye bread into 1.5 cm cubes. Melt the butter in a 22 cm pan on medium heat and toast the cubes for 6 min, stirring often, until they smell nutty and feel crisp; they firm up more as they cool.

   Add in this stepDanish rye bread 2Butter 15 g

   medium heat

4. Mix the dressing: yogurt, mustard, honey, the lemon juice, half the dill (chopped) and a good grind of pepper. It should be thick but pourable; loosen with a spoonful of water if needed.

   Add in this stepGreek yogurt 6 tbspDijon mustard 1 tspHoney 1 tspLemon ½Fresh dill sprigs 2½Freshly ground black pepper to taste

5. Slice the cucumber into half-moons and the radishes and red onion very thinly, and tear the salad leaves into bite-sized pieces.

   Add in this stepCucumber ½Radishes 4Red onion 20 gSalad leaves (romaine or mixed) 60 g

6. Build the bowls: leaves first, then potatoes, cucumber, radish and onion. Flake the smoked fish on top, add the halved eggs and scatter the croutons on last so they stay crunchy. Spoon over the dressing and finish with the remaining dill.

   Add in this stepHot-smoked salmon or smoked mackerel 120 gFresh dill sprigs 2½