1 piece of rye bread, with butter
50 g Cavi-Art (seaweed caviar)
1 twig of fresh dill
Divide the egg lengthwise. Us a small knife to cut the eggs in boat-shaped slices. Starting at one end of the slice of bread, place the slices of egg next to each other, so that the tip of the egg is placed over the edge of the bread. Turn the bread around 180 degrees and continue in the same way. Arrange a line of seaweed caviar down the middle of the eggs. Garnish with dill.