This dish receives its name because of its appearance when served uncooked in the traditional Swedish way. First the anchovy fillets are arranged a ring, the onion is then formed into a circle inside and a raw egg yolk is placed in the centre. Sologa (soh-leu-gah) is a cooked adaptation of this traditional recipe, which may appeal more to non-Scandinavian palates.

1 oz. butter

12 anchovy fillets, chopped

1 medium-sized onion, finely chopped

1 egg, lightly beaten

1 egg yolk

4 slices hot buttered toast

In a small saucepan, melt the butter over moderate heat. When the foam subsides, add the anchovy fillets, onion, egg and egg yolk and cook, stirring constantly, for 5 to 7 minutes or until the eggs have cooked.

Remove the pan from the heat and, with a table knife, spread equal quantities of the mixture over the buttered toast. Cut the toast diagonally into four, place on warmed, individual serving dishes and serve immediately.

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