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.