Swedish Spring Sandwiches
12 anchovy fillets, finely chopped
4 Tbs (60 ml) butter
2 Tbs Dijon style mustard
4 hard cooked eggs, peeled and finely chopped
1/4 (60 ml) cup finely chopped fresh dill,
or combination of dill, parsley, and chives
Freshly ground black pepper to taste
12 slices day-old homemade-type white bread, thinly
sliced, crusts removed
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
Mash together the anchovies, butter, mustard, eggs, herbs, and
pepper in a small bowl. Spread this mixture evenly over 6 of the
slices of bread, and top with the remaining 6 slices, pressing
together lightly. Wrap in wax paper and refrigerate for at least
1 hour, until the filling is firm. Heat the butter and oil in a
heavy skillet until the foam subsides. Add the sandwiches 2 or 3
at a time and fry for 2 or 3 minutes on each side until they are
golden brown. Place on paper towels to drain. To serve as coc
ktail snacks, cut into quarters. Makes 6 sandwiches or 24 hors
d'oeuvres.
Sugar Says:
'Life is not the way it's supposed to be.
It's the way it is.
The way you cope with it is what makes the difference.'
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