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.