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Stuffed eggs with salmon and curry

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Ingredients for 8 servings:

  • 16 eggs, hard-boiled
  • 1 jar fish (pollock schnitzel)
  • 1 small onion(s)
  • 1 lemon(s), untreated
  • 1 tbsp mustard
  • 1 tbsp tomato ketchup
  • 1 tsp curry powder
  • 1 pinch(s) of cayenne pepper
  • 1 jar caviar (keta caviar)
  • 16 small peppers (piri-piri), from the jar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

nostalgic memory of the 70s!

For the salmon eggs: Halve 8 hard-boiled eggs. Remove the yolks and use them for the curry eggs. Finely chop the pollock escalopes from the jar and the small peeled onion. Spoon the mixture into the egg halves using a teaspoon and garnish with lemon slices. For the curry eggs: Mix the yolks from the salmon eggs and the yolks from the remaining 8 hard-boiled, halved eggs with mustard, ketchup, and curry. Season to taste with salt and cayenne pepper and squirt the mixture into the egg halves. Garnish the curry eggs with keta caviar and pickled chili peppers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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