Ingredients
Serves 4
- 200 g Appenzeller® Black Label
- 4 hard-boiled eggs
- 150 g potatoes, cooked and chilled
- 2 tbsp mayonnaise
- 2 tbsp crème fraiche
- 1 tsp Dijon mustard
- salt and pepper
- For serving:
- 8 slices crispy flatbread
- dill
- finely chopped chives
Preparation
-
Remove the yolks from the eggs and set aside. Chop the Appenzeller®, egg whites and potatoes, in equal size pieces. Combine in a bowl and add mayonnaise, crème fraiche and Dijon mustard. Season to taste with salt and pepper.
-
Put a generous spoon of “gubbaröra” on each crispy flatbread. Top with crumbled egg yolks and garnish with dill and chives.
Bon
Appétit
Appétit
