Stuffed eggs and beetroot salad with feta cheese
very easy
40 mins
40 mins
Ingredients
- 10 Eggs (size M)
- 2 (370 ml each) Glasses Beetroot balls
- 200 g Feta cheese
- 5 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Oil
- 175 g Rocket
- 2 TABLESPOONS Mayonnaise
- 50 g Double cream cream cheese
- 2-3 stem(s) Dill
- 75 g smoked trout fillet
- 100 g smoked salmon in slices
- 2 TABLESPOONS Nut oil
- 1 jar (50 g) Trout caviar
- 7-10 Tbsp Lime
Directions
- 1
Boil eggs in boiling water for about 9 minutes until hard. Then drain, quench, peel and let them cool down. In the meantime, pour the beetroot into a sieve and drain well, collecting the juice.
- 2
Crumble feta. Cut beetroot into quarters or sixths depending on size. For the vinaigrette, mix 4 tbsp. beetroot juice, vinegar, salt, pepper and sugar. Fold in the oil. Select the rocket, clean, wash and drain well.
- 3
Halve the eggs. Carefully remove the egg yolk with a teaspoon. Place in a bowl and crush finely with a fork. Stir in mayonnaise, 4-5 tbsp. red beetroot juice and cream cheese. Season to taste with salt, pepper and sugar.
- 4
Spread the cream evenly with a teaspoon into the hollows of the egg halves. Wash the dill, shake dry and pluck flags from the stems. Cut the trout filet into small pieces. Salmon also cut into small pieces.
- 5
Mix the rocket, beetroot, feta and vinaigrette. Arrange in glasses. Drizzle with nut oil. Cover eggs with caviar, salmon and trout. M
Nutrition Facts
300 kcal
3 g
24 g
18 g
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