John Myers
Ingredients for 1 servings:
- 6 m.-sized eggs
- 50 g butter, mildly soured, cold
- 50 g mayonnaise
- 40 g smoked salmon (wild salmon, cold smoked)
- 75 g tuna, salted and cooked
- 50 g caviar cream from wild salmon
- 2 pinches of white pepper, finely ground
- n. B. Salt
- 1 bag/s of food coloring, natural, for coloring eggs
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes
an absolute MUST for every party, without the addition of artificial flavors
Prepare the food coloring according to the package instructions and mix with 1/2 liter of cold water. Hard-boil the fresh eggs for 10 minutes, briefly crack them, and let them sit in the colored water for about 45 minutes. This will give the peeled egg a pretty appearance. Use this resting time to make the two creams. In the first mixing bowl, cream 25g of room-temperature butter until fluffy, then stir in 25g of mayonnaise, 40g of caviar cream, 40g of finely chopped wild salmon, and a pinch of pepper. After a short time, you will have a smooth, homogeneous cream. In the second bowl, cream the remaining butter until fluffy and then add 25g of mayonnaise, 10g of caviar cream, 75g of finely chopped tuna, and a pinch of pepper to create a smooth cream. After the 45-minute coloring time, peel the cooled eggs, pat them dry, and cut them in half. Carefully remove the egg yolks from the 12 halves and add half to each of the two prepared creams. Whisk both creams with the egg yolk until smooth and season with salt if desired. Arrange the egg halves on a platter. Fill the creams into two piping bags and pipe them into the eggs. Be very creative with this, because eating is a feast for the eyes. Any leftover cream can be piped onto bread bites or cheese waffles. After an hour of chilling, the filled eggs and bites are ready to serve as finger food.
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