Swedish-style boiled eggs with new potatoes and dill skyr

Ingredients

For 1 serving

• Eggs2
• Potatoes130 g
• Skyr100 g
• Dill3 g
• Chives2 g
• Cucumber60 g
• Mustard1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, mustard,

In season: April – June

Method

1. Scrub the new potatoes well, put them in a pan of cold salted water and bring to the boil.
2. Cook them in their skins for 18 minutes from the boil over medium heat, until a knife tip goes in without resistance; drain.
3. Meanwhile bring a small pan of water to the boil, lower in the eggs with a spoon and cook for 8 minutes for a set yolk that is still soft in the centre; cool in cold water, peel and halve.
4. Chop the dill, snip the chives and stir them into the skyr with the mustard, a pinch of salt and a grind of black pepper; wash the cucumber and slice it thinly.
5. Halve the warm potatoes and serve them with the eggs, skyr sauce and cucumber.