Two kinds of stuffed eggs

Name: Two kinds of stuffed eggs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 Eggs (size M); 30 g roasted peanut kernels; 50 g Salad Mayonnaise; 20 g soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder; 100 g Salmon fillet; 75 g smoked salmon; 5 Stem(s) Chives; 1 TEASPOON Lemon juice; 2 TEASPOONS Fresh cream; 2 TEASPOONS Trout caviar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 Eggs (size M)
30 g roasted peanut kernels
50 g Salad Mayonnaise
20 g soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder
100 g Salmon fillet
75 g smoked salmon
5 Stem(s) Chives
1 TEASPOON Lemon juice
2 TEASPOONS Fresh cream
2 TEASPOONS Trout caviar

Directions

1
Cook the eggs in boiling water for 7-8 minutes. Meanwhile chop the peanuts. Drain eggs, quench, remove shell. Halve eggs lengthwise. Remove egg yolk carefully. For the curry eggs, put 9 half egg yolks through a sieve into a bowl.
2
Stir in mayonnaise and soft butter. Season to taste with salt, pepper and curry. Pour egg cream into a piping bag with star-shaped spout and squirt into 6 egg halves. Sprinkle with peanuts. For the eggs with salmon tartare, finely dice fresh and smoked salmon.
3
Wash the chives, dab dry and cut into fine rolls. Mix salmon and lemon juice. Season to taste with salt and pepper. Fill the tartar into remaining egg halves. Halve 3 halved egg yolks again and place on top.
4
Garnish with crème fraîche and caviar and sprinkle with chives.