Stuffed Eggs
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Egg halves decorated with salmon mousse.
Ingredients:
Procedure:
1. Slice the egg straight at the tips, so that when we cut the egg in half, the individual halves will stand up well
2. Only now cut the eggs crosswise into two equal halves and carefully remove the yolks from them
3. Put the butter in a bowl, beat it until foamy, add the sieved yolks and the sieved salmon, drizzle with lemon juice and beat until foamy
4. Fill the finished salmon mousse into a piping bag with a star-shaped tube and squirt the top to fill the pits of the halved eggs
5. Garnish the top of the squirted mousse with chives.
Recommendation:
Supplement: Puff pastry sticks.
Note:
A box of smoked salmon can be substituted for 3 teaspoons of anchovy paste.
