6 hard boiled (cooked) eggs
1 X 100 g jar lumpfish roe
3 tbsp mayonnaise
2 - 3 even sized tomatoes
oil
vinegar
salt and pepper
1 X 100 g jar lumpfish roe
3 tbsp mayonnaise
2 - 3 even sized tomatoes
oil
vinegar
salt and pepper
for the garnish
chopped parsley
method
1. Cut the eggs in half lengthways, remove the yolks, and trim a small slice off the rounded side of each half white to make them stand firmly.
2. Fill the egg whites with lumpfish roe.
3. Rub the yolks through a sieve, blend with the mayonnaise, and using a forcing bag with a star nozzle, pipe the mixture on to the stuffed egg whites.
4. Cut the tomatoes into slices, and season with oil, vinegar, salt, and pepper.
5. Sprinkle with chopped parsley.
6. Serve the eggs on the slices of tomato and garnish with extra chopped parsley.
2. Fill the egg whites with lumpfish roe.
3. Rub the yolks through a sieve, blend with the mayonnaise, and using a forcing bag with a star nozzle, pipe the mixture on to the stuffed egg whites.
4. Cut the tomatoes into slices, and season with oil, vinegar, salt, and pepper.
5. Sprinkle with chopped parsley.
6. Serve the eggs on the slices of tomato and garnish with extra chopped parsley.
serving amount
serves 6
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