METHOD
1. Prepare the eggs:
- Hard-boil the eggs (8–10 minutes after boiling). Cool them in cold water and peel.
- Carefully cut each egg in half lengthwise. Remove the yolks and transfer them to a separate bowl. Set the whites aside.
2. Prepare the salmon mousse:
- In a blender or using a fork, mash the lightly salted salmon into a smooth paste.
- Add the hard-boiled yolks, cream cheese (or sour cream), lemon juice, salt, and pepper to taste. Mix thoroughly until you achieve a creamy consistency.
3. Fill the egg whites:
- Using a teaspoon or a piping bag, carefully fill the egg white halves with the salmon mousse.
4. Garnish the dish:
- Place a small amount of red caviar on top of each stuffed egg half.
- Garnish with fresh herbs (dill, parsley, or green onions).
5. Serving:
- Arrange the stuffed eggs on a plate decorated with lettuce leaves or herbs. Serve chilled.
Notes:
- For a richer flavor, you can add finely chopped dill or capers to the mousse.
- If the salmon is too salty, you can soak it in milk or water beforehand.
Enjoy your meal!
