Egg-Butter - Munavoi

Being a farmer in Finland was hard, always on the brink of not having enough food for the next winter. Some items like salt had to be bought on markets in the cities, for that people needed something to sell and butter was one of the “commodity” items city dwellers bought on the markets from farmers. Finnish butter was famous for its quality and popular in St. Petersburg.

In Finland, butter is placed next to the bread with its own “dedicated” spreading knife in it that everybody will use to spread the butter on the pastry or bread and then put it back into the butter. Some butter knifes are nicely carved from wood and have a wider part so that the spreading is easier. Munavoi is classically server with Karjalainen Piirakka.

Ingredients:

3 really hard-boiled eggs

100 g soft butter

A good pinch of salt (less if you use salted butter)

If you like you can add some fine cut parsley or chives.

Instructions:

Mash the eggs really fine with a fork, add soft butter and salt. Mix well, serve at room temperature.