Façon mimosa de la mer

Ingredients

Directions

1. 1

   1 Cook the eggs for 10 minutes in a pan of water. Peel and dice the half beetroot. Bring 1 litre of water to the boil, remove from heat and add the diced beetroot.

2. 2

   2 Scale the eggs, cut them in half lengthwise. Remove the yolks and place the whites in the pan with the beets. Leave to infuse for 1 hour.

3. 3

   3 Cut 1 herring fillet into pieces, mix them with the cream. Crush the egg yolks with a fork. Thinly slice and chop the dill. Mix the herring cream, egg yolks, dill and lemon juice. Season with salt and pepper. Cover and place in a cool place.

4. 4

   4 Drain the (now pink) egg yolks and fill them with yolk preparation. Cut the herring fillet into 8 strips, place one on each half egg. Divide the salmon eggs and serve.