Egg and lettuce rolls recipe
information
Serve as a summery starter, garnished with tomato wedges and cucumber slices. These type of rolls also make delicate accompaniments for cocktails - arrange attractively on a serving platter and garnish with tomato or sprigs of watercress and parsley for a pretty effect.
ingredients
5 large crisp lettuce leaves
3 hard-boiled eggs, roughly chopped
about 25 g (1 oz) margarine or butter, softened
25 g (1 oz) Danish Blue cheese, crumbled
3 hard-boiled eggs, roughly chopped
about 25 g (1 oz) margarine or butter, softened
25 g (1 oz) Danish Blue cheese, crumbled
method
1. Cut off a thin slice from the stalk end of each lettuce leaf to remove the thickest part of the stalk. Wash and gently pat dry on absorbent paper. Set aside.
2. Make the filling: put the eggs into a bowl with 25 g (1 oz) margarine and the cheese. Mash with a fork to
form a smooth paste, adding a little more margarine if the mixture is too stiff to blend.
3. Place 1 lettuce leaf on a work surface and spoon 1 tablespoon of the egg mixture into the centre. Gently spread the mixture over the lettuce leaf right up to the edges. Starting at the trimmed end, tightly
roll up the leaf to enclose the. egg mixture. Wrap firmly in cling film immediately after rolling.
4. Spread, roll and wrap the remaining lettuce leaves in the same way and refrigerate overnight.
5. To serve: unwrap the rolls and cut with a sharp knife into 2.5 cm (1 inch) lengths. Serve at once.
2. Make the filling: put the eggs into a bowl with 25 g (1 oz) margarine and the cheese. Mash with a fork to
form a smooth paste, adding a little more margarine if the mixture is too stiff to blend.
3. Place 1 lettuce leaf on a work surface and spoon 1 tablespoon of the egg mixture into the centre. Gently spread the mixture over the lettuce leaf right up to the edges. Starting at the trimmed end, tightly
roll up the leaf to enclose the. egg mixture. Wrap firmly in cling film immediately after rolling.
4. Spread, roll and wrap the remaining lettuce leaves in the same way and refrigerate overnight.
5. To serve: unwrap the rolls and cut with a sharp knife into 2.5 cm (1 inch) lengths. Serve at once.
serving amount
makes about 20
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