SUN’S EYE HORS D’OEUVRE
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.