Egg salad with capers
Ingredients
2 tbsp crushed mustard seeds
50 ml Dansukker Glucose Syrup
100 ml 38% crème fraîche
50 ml mayonnaise
6 boiled eggs, chopped
100 ml capers
50 ml dill, finely chopped
100 ml red onion, finely chopped
300 ml pickled herring, finely chopped
Instructions
Stir the mustard seeds into the syrup. Mix in the crème fraîche and mayonnaise. Add the remaining ingredients. Refrigerate for 24 hours to allow flavour to develop. Serve the salad with crusty bread or crispbread.
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