Stuffed eggs with wasabi and smoked salmon on sugar-pepper-paprika salad

Name: Stuffed eggs with wasabi and smoked salmon on sugar-pepper-paprika salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 Eggs (size M); 250 g Sweet peas; 2 small yellow peppers; 5 TABLESPOONS White wine vinegar; 1/2 TEASPOON Mustard; 1/2 TEASPOON Honey; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Salad cream (36 % fat); 2-3 TEASPOONS Wasabi Paste; 2 TABLESPOONS hulled sesame seed; 35 g Radish sprouts; 200 g smoked salmon in slices

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 Eggs (size M)
250 g Sweet peas
2 small yellow peppers
5 TABLESPOONS White wine vinegar
1/2 TEASPOON Mustard
1/2 TEASPOON Honey
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Salad cream (36 % fat)
2-3 TEASPOONS Wasabi Paste
2 TABLESPOONS hulled sesame seed
35 g Radish sprouts
200 g smoked salmon in slices

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Wash the sugar snap peas and cut them diagonally into strips. Quarter the peppers, clean, wash and cut them diagonally into strips. Mix vinegar, mustard and honey. Add oil and season to taste with salt and pepper. Mix mangetouts, bell peppers and vinaigrette
2
Drain eggs, quench and peel. Halve the eggs and remove the yolk. Stir egg yolks, salad cream and wasabi until smooth and season to taste with salt. Fill the cream into the egg halves with a teaspoon
3
Roast sesame seeds in a pan without fat, remove. Add radish sprouts and sesame seeds to the salad. Arrange salmon, salad and egg halves on a plate and serve