Anchovy Eye

• 6 to 8 Swedish anchovy fillets, chopped fine
• 1 raw egg yolk
• 1 medium onion, chopped fine

1. Arrange chopped anchovies in circular mound in center of small plate and make well in middle.
2. Carefully slip egg yolk into well.
3. Arrange chopped onion around outside of anchovies so onions have shape of white of an eye.
4. First guest to tackle this dish has privilege of mixing ingredients together.

swedish, egg yolk, onion

Taken from cooking.nytimes.com/recipes/885 (may not work)