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Egg Recipe with Fish Pie

Convenient snack of eggs and pâté StuffedEggs are a very convenient snack for a festive table, not only because they are convenient to eat and they look appetizing, but also because they can be stuffed directly before serving with the pasty you prepared the day before. I suggest a recipe for fish paste from canned pink salmon, if you wish, you can take any other canned fish, but it is better if they are representatives of salmon. And do not be afraid of the fact that such eggs are decorated with red caviar - a dozen eggs will need only a couple of teaspoons.

Ingredients:
  • Eggs of chicken 7 pcs.
  • Pink salmon canned in its own juice 100 g
  • 50g loaf
  • Lemon 0.5 pcs.
  • Sour cream 2 tbsp. L.
  • Mayonnaise 1 tbsp. L.
  • Fresh dill 30 g
  • Red caviar 30 g
Instructions
  • Step 1 To prepare stuffed eggs you will need: canned red fish, eggs, loaf, mayonnaise, sour cream, half a lemon peel, dill greens and red caviar for decoration.
  • Step 2 Boil the eggs hard.
  • Step 3 Rub half a lemon zest.
  • Step 4 Crush the loaf in a blender.
  • Step 5 Grind the canned fish with a fork or blender.
  • Step 6 Cut the eggs along into halves.
  • Step 7 Carefully remove the yolks, for this usually just enough to squeeze them out.
  • Step 8 Fold in the bowl all the ingredients of the pate: fish, loaf, sour cream, mayonnaise, yolks and lemon zest.
  • Step 9 Grind the blender to a homogeneous mass.
  • Step 10 Add finely chopped dill and mix. Ready pate can be cleaned in the refrigerator.
  • Step 11 Shortly before laying the table, start the eggs with the resulting paste, using two teaspoons (peel the ball from the filling with one spoon about the other, thereby spreading it into the egg white).
  • Step 12 Stuffed eggs can be decorated with caviar and served on the table, laying on the leaves of salad with olives.
Pay attention to: