Keluga caviar is ideally suited to this recipe. Its taste perfectly combines with other ingredients. This dish offers a palette of colors that can be enriched by adding salmon or trout roes, into it.

For 8 canapé's

  • 4 fresh eggs
  • 30-50 gr RoyalCaviar Keluga

For stuffing with cream and onion

  • 50 gr cream
  • 1/2 red onion minced chopped chives
  • 1 teaspoon lemon juice
  • salt and pepper

For shrimp stuffing

  • 50 gr shrimp, peeled and cut into small pieces
  • 1 table spoon chopped dill
  • 1 or 2 table spoon mayonnaise
  • 1 teaspoon lemon juice
  • salt and pepper

Boil eggs for 8 minutes. Dip them in cold water for a few moment, then unshell and cut them in the direction of length, using a sharp knife. Keep the egg whites separately. Hash yolks and add them to one of the two stuffing’s. Season with salt and pepper.

Using a tea spoon, carefully top the whites with the stuffing of your choice, by flattening out the top.

To serve, garnish with caviar.