4 hard-boiled eggs
2 tbsp (25 g) 1 oz butter
pepper
3 teaspoons tomato ketchup
little lemon juice
3 oz (75 g) cod roes, cooked, skinned and finely chopped
lettuce leaves
2 tablespoons mayonnaise
Watercress (salad cress) to garnish
2 tbsp (25 g) 1 oz butter
pepper
3 teaspoons tomato ketchup
little lemon juice
3 oz (75 g) cod roes, cooked, skinned and finely chopped
lettuce leaves
2 tablespoons mayonnaise
Watercress (salad cress) to garnish
method
1. Halve the eggs lengthways and scoop out the yolks.
2. Mash the yolks with the butter, pepper, 1 teaspoon of the ketchup and the lemon juice. Mix in the cod roes.
3. Stuff the egg white halves with this mixture.
4. Line a serving plate with lettuce leaves and arrange the egg halves on it.
5. Mix together the remaining ketchup and the mayonnaise and pour over the eggs.
6. Garnish with watercress.
2. Mash the yolks with the butter, pepper, 1 teaspoon of the ketchup and the lemon juice. Mix in the cod roes.
3. Stuff the egg white halves with this mixture.
4. Line a serving plate with lettuce leaves and arrange the egg halves on it.
5. Mix together the remaining ketchup and the mayonnaise and pour over the eggs.
6. Garnish with watercress.
serving amount
serves 4
rate this recipe
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