Time: 1 hour 15 minutes
Complexity: easily
Quantity: 16 pcs.

This appetizer has a wonderful balance of flavors. It also looks elegant on a holiday table. However, keep in mind that smoked salmon and red caviar are naturally salty, so it's best to taste the finished filling first and only then add salt if needed. Using eggs that have been refrigerated for a while, rather than too fresh, will make them easier to peel, resulting in a neater finished dish. Chopped salmon, green onions, or paprika are also good garnishes in place of red caviar.

Ingredients:

• 8 large eggs, category SV
• 1/2 cup sour cream
• 60 g of cream cheese, room temperature
• 2 tablespoons mayonnaise
• 1 tbsp. freshly squeezed lemon juice
• 2 tbsp finely chopped green onions, plus extra for garnish
• 110 gr. smoked salmon, finely chopped
• 1 teaspoon of salt
• 1/2 tsp ground black pepper
• 60 grams of red caviar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, smoked salmon, salmon caviar, curd cheese, mayonnaise, sour cream

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Preparation:

Step 1
• Place the eggs in a saucepan large enough to hold them in a single layer. Cover with cold water and bring to a boil over high heat. Once the water boils, turn off the heat, cover, and let the eggs sit for 15 minutes. Drain the warm water and fill the saucepan with cold water. Set aside until the eggs have cooled.
Step 2
• Peel the eggs and then cut them in half lengthwise. Carefully remove the yolks. Place them in the bowl of an electric mixer fitted with a paddle attachment. Arrange the whites in a single layer on a plate, cut sides up, and sprinkle with salt.
Step 3
• Add sour cream, cream cheese, mayonnaise, lemon juice, green onions, salmon, salt, and pepper to the egg yolks. Beat on medium speed until fluffy. Using a small spoon, fold the egg whites with the yolk mixture. Cover loosely with plastic wrap (being careful not to crush the filling) and refrigerate for 30 minutes to allow the flavors to meld.
Step 4
• When ready to serve, garnish with a little red caviar and chopped green onions. Season with salt and pepper and serve.

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