Spicy egg platter

Name: Spicy egg platter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8-10 Eggs; 3-4 Quail eggs; 75 g Lamb's lettuce; 4-5 Stem(s) Chervil; 7-10 Tbsp or parsley; 2-3 TEASPOONS medium. Mustard; 100 g Smoked eel fillet; 7-10 Tbsp (without skin and bones); 7-10 Tbsp or tuna fish; 1 TEASPOON Lemon juice; 1-2 TEASPOONS Tomato paste; 7-10 Tbsp salt, cayenne pepper; 6 paprika-filled olives; 8-10 Diepzeekrabben; 7-10 Tbsp Lemon z. Garnish

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8-10 Eggs
3-4 Quail eggs
75 g Lamb's lettuce
4-5 Stem(s) Chervil
7-10 Tbsp or parsley
2-3 TEASPOONS medium. Mustard
100 g Smoked eel fillet
7-10 Tbsp (without skin and bones)
7-10 Tbsp or tuna fish
1 TEASPOON Lemon juice
1-2 TEASPOONS Tomato paste
7-10 Tbsp salt, cayenne pepper
6 paprika-filled olives
8-10 Diepzeekrabben
7-10 Tbsp Lemon z. Garnish

Directions

1
Boil eggs for about 10 minutes, quail eggs for about 5 minutes until hard. quench, peel, let cool
2
Clean, wash and drain the salad. Chervil wash, drain
3
Possibly cut quail eggs into slices. Cut chicken eggs in half lengthwise, remove the egg yolk. Mix 5-6 egg yolks and mustard
4
Crush the fish well with the fork. Mix with lemon juice, 3-4 egg yolks and tomato paste, season
5
Spray creams in 8-10 egg halves each. Cut olives into slices. Garnish fish filling with crabs and 2/3 chervil, mustard filling with quail eggs and olives. Serve with salad, lemon and the rest chervil. Goes well with baguette
6
Drink: Sherry medium