Begin by boiling a pot of water over medium-high heat. Add the potatoes and cook them for about 5–6 minutes, they should be tender but not mushy. When the potatoes are ready, drain them and set aside to cool.*
Bring another pot of water to the boil and boil the eggs until their yolk is fully set (around 8–10 minutes). Transfer them to an ice bath. After a few minutes, peel them and set aside.*
Chop the anchovy fillets into small pieces and coarsely grate the egg with a box grater. Add them to a bowl with the onion, chives, sour cream, lemon juice, dill and cooled potato and mix everything well. Season with Roast Vegetable Salt to taste.
To serve, spoon a couple of tablespoons of the mixture onto each rye crispbread. Serve with extra lemon wedges and black pepper.
Recipe Note
*The potato and eggs need to be cold or at room temperature when you assemble the dish. You can either cook them in advance or put them in the fridge for 30 minutes before you mix them with the rest of the ingredients.
