Coloured egg platter

Name: Coloured egg platter
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 8 eggs, 100 g sour cream or crème fraîche; 7-10 Tbsp salt, 2 tsp horseradish; 2-3 TABLESPOONS Salad cream, curry; 4 discs Smoked salmon; 7-10 Tbsp Dill, parsley and cress; 100 g Crab meat; 7-10 Tbsp lemon, radish and cucumber slices; 2 smoked, rolled fillet of ham; 6 Tl Herb cream cheese; 7-10 Tbsp stuffed olives, pineapple pieces and corn on the cob; 4-5 Tbsp Trout caviar; 2 Asparagus spears (glass)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

8 eggs, 100 g sour cream or crème fraîche
7-10 Tbsp salt, 2 tsp horseradish
2-3 TABLESPOONS Salad cream, curry
4 discs Smoked salmon
7-10 Tbsp Dill, parsley and cress
100 g Crab meat
7-10 Tbsp lemon, radish and cucumber slices
2 smoked, rolled fillet of ham
6 Tl Herb cream cheese
7-10 Tbsp stuffed olives, pineapple pieces and corn on the cob
4-5 Tbsp Trout caviar
2 Asparagus spears (glass)

Directions

1
Boil the eggs for about 10 minutes. Quench, peel and let cool. Halve them, remove the egg yolk. Season with sour cream, salt and horseradish
2
Fill or squirt the egg cream into the egg halves. Mix salad cream with curry. Garnish the egg halves as you like: e.g. with salmon & dill, with prawns, lemon & parsley, with curry cream, salmon ham & olives, with cream cheese, radish & cress, with pineapple & caviar