Directions:
- Put the lumpfish in a small bowl. Pour in olive oil, stir, and refrigerate while you make the rest of the recipe.
- Boil the eggs. Cool them, peel them, and dice them. (If you have a food processor, use the steel blade - if you don't have one, use a sharp knife to chop them finely.).
- Put the diced eggs in the bottom of a 9-inch glass pie plate or shallow glass dish. Press them down with a metal spatula.
- Dice the onions and sprinkle them over the diced eggs. Press them down.
- Mix the sour cream with the mayonnaise and the salt. Put dollops of the mixture on top and carefully spread them together. Use as much as it takes to make a nice layer.
- Drop the lumpfish on top of the sour cream by spoonfuls, spreading it out carefully. Cover the dish with plastic wrap and refrigerate it for 4 to 6 hours.
- Serve with toast points or crackers for an elegany appetizer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.92 Kcal (1113 kJ) | ||
| Calories from fat | 183.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.42g | 31% | |
|---|---|---|---|
| Cholesterol | 186.7mg | 62% | |
| Sodium | 2090.85mg | 87% | |
| Potassium | 207.35mg | 4% | |
| Total Carbs | 7.23g | 2% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 8.28g | 17% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 110.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 141.59 Kcal (593 kJ) | ||
| Calories from fat | 97.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.87g | 31% | |
|---|---|---|---|
| Cholesterol | 99.41mg | 62% | |
| Sodium | 1113.3mg | 87% | |
| Potassium | 110.4mg | 4% | |
| Total Carbs | 3.85g | 2% | |
| Sugars | 0.59g | 4% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 4.41g | 17% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 0.5mg | 5% | |
| Calcium | 58.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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