Fugelbo (Bird's Nest)

• 2 ounces anchovy fillets drained and finely chopped
• 1/2 cup onions finely chopped
• 13 cup capers drained, washed, finely chopped
• 1/2 cup beets pickled, canned, finely chopped
• 4 large egg yolks

1. Place 1 egg cup, cookie cutter or small juice glass in the center of each of 4 salad plates to reserve a space for the egg yolks.
2. On each plate make a border around the glass with a thin ring of chopped anchovies, then a ring of chopped onions, one of capers, one of pickled beets and one of chopped fresh parsley.
3. The plates may be prepared ahead of time and refrigerated.
4. Before serving, remove the glass from each plate and replace it with a raw egg yolk.
5. Each person then mixes his own ingredients at the table.

anchovy, onions, capers, beets, egg yolks

Taken from recipeland.com/recipe/v/fugelbo-birds-nest-3608 (may not work)