1 tin of anchovy fillets (125g)
3 boiled, cold potatoes
4 hard-boiled eggs
1 small red onion
3 tablespoons chives
0,1 pt. / 0.5 dl Dill
0,1–0,2 pt. /0.5-1 dl sour cream
small jar of large-grained caviar
Dice eggs and potatoes in 1/5 in. / 1/2 cm cubes. Chop the anchovies, onions, chives and dill. Mix with the sour cream. Season with salt and pepper.
Serve on good bread, edge-cut dark rye bread or crisp bread. Garnish with large-grained caviar topped with a sprig of dill or some chopped chives.