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Saturday, 24 October 2015



1 eggs
1 small onion
2 celery stalks 

Bunch dill
1small gherkin
75g/3oz sotened butter
½ tsp salt
1 tsp paprika
2 tsp freshly grated horseradish
50g/2oz prawns
100g/4oz sliced smoked
25g/1oz red caviar

Preparation  time:
45 menutes

Nutritional value:

Analysis per serving,approx:
·        1600kj/380kcal
·        23g protein
·        30g fat
·        7g carbohydrate

Pierce eacing egg wiht a needle and boil for 10-12 minutes
Immediately immerse in cold water for a few moments,remove the shell and leave to cool,
Pell and chop the onion,Rise the celery,drain and remove any coarse threads,Chop the celery first into  thin slices and then into cubes.
Rise the dill,shake dry and chop finely,Reseve one spring for the garnish, Dice the gherkin.
Cute the hard-boiled eggs in half lengthways,Ease out the eggs yolks, place in a bowl and mash with a fork.
Add the softened butter and season with the salt,mustard,paprika and horseradish.
Stir in the onion,celery and dill.Transfer the egg-yolk mixture into a piping bag fitted with a star nozzle and pipe into the agg-white halves.
Altenatively,simply spoon the mixture into the prawns and pat dry,Surround the stuffed egg haves with the caviar and the res with parwns,Garnish each one with a small spring of dill.

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