Today we present this new option, Salmon Eggs, really light and nutritious dish.
Preparation: 20 minutes
Serves 4
Ingredients:
4 large eggs
4 slices smoked salmon finite
1 can of mullet roe (or caviar substitute)
4 tablespoons evaporated milk
4 sprigs fresh dill
Juice of half a lemon
Sal
White pepper
Preparation:
Remove the eggs from the refrigerator 15 minutes before cooking, so they are at room
Room temperature. Fill a deep saucepan of water and boil.
Place eggs in saucepan and add a dash of vinegar so that the exhaust is not clear whether the shell of one of them cracks.
Simmer 8 minutes and remove. Distribute a sliver of salmon on each plate, sprinkle with lemon juice and garnish with dill.
Cut a disc from the base of the egg to hold it up and place over salmon. Remove the cap and season to taste.
Garnish with a spoonful of mullet that you've mixed with evaporated milk.
Preparation: 20 minutes
Serves 4
Ingredients:
4 large eggs
4 slices smoked salmon finite
1 can of mullet roe (or caviar substitute)
4 tablespoons evaporated milk
4 sprigs fresh dill
Juice of half a lemon
Sal
White pepper
Preparation:
Remove the eggs from the refrigerator 15 minutes before cooking, so they are at room
Room temperature. Fill a deep saucepan of water and boil.
Place eggs in saucepan and add a dash of vinegar so that the exhaust is not clear whether the shell of one of them cracks.
Simmer 8 minutes and remove. Distribute a sliver of salmon on each plate, sprinkle with lemon juice and garnish with dill.
Cut a disc from the base of the egg to hold it up and place over salmon. Remove the cap and season to taste.
Garnish with a spoonful of mullet that you've mixed with evaporated milk.
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