Eggs stuffed with salmon paste
Eggs stuffed with salmon paste are an exquisite snack, perfect for special occasions such as Easter breakfast.
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 1 g ground black pepper
- 30 g Horseradish, raw
- 1 g salt
- 10 g Chives
- 20 g butter
- 40 g lemon juice
- 300 g chicken eggs, whole
- 70 g Salmon, raw
- 50 g mayonnaise CVR
Method of cooking:
- Pour 500 grams of water into the cup. Put the basket with 5 eggs into the bowl. Cook for 15 minutes at 140℃. Plunge the boiled eggs in the cold water. Wash and dry the bowl.
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