Russian Eggs

Ingredients (8 portions)

Instructions (10 min. prep, 10 min. total)

1. Boil the eggs solid for 5 minutes.
2. Organize enough teaspoons, e.g. at least six.
3. Chop the coriander, capers and chives into tiny bits.
4. Squeeze out the lemon for all its juice.
5. Cut the bündnerfleisch into 3cm x 1mm stripes (24x).
6. Cut the salmon into 3cm x 1cm stripes (12x).
8. Once boiled, peel the eggs carefully.
9. Slice the eggs in perfect halves.
10. Use one teaspoon to lift out the solid egg yolks.
11. Place six half yolks each into four cups.
13. Extract the avocado and place into cup #1.
14. Add 1 teaspoon wasabi, 0.5 teaspoon salt and 2 teaspoons of lemon juice into cup #1.
15. Mix all in cup #1.
16. Use a teaspoon to fill 6 empty eggs from cup #1.
17. Sprinkle the tint coriander over each egg.
19. Add 1 tablespoon capers, 1 teaspoon mustard and 4 tablespoons of creme fraiche into cup #2.
20. Mix all in cup #2.
21. Use a teaspoon to fill 6 empty eggs from cup #2.
22. Place a portion of caviar on top of each egg.
25. Add 2 teaspoon sambal, 4 tablespoons of cottage cheese and 2 tablespoons of chives into cup #3.
26. Mix all in cup #3.
27. Use a teaspoon to fill 6 empty eggs from cup #3.
28. Place a few stripes of bündnerfleisch over each egg.
30. Add 2 teaspoons dill mustard into cup #4.
31. Mix all in cup #4.
32. Use a teaspoon to fill 6 empty eggs from cup #4.
33. Place stripes of salmon over each egg.
35. Sprinkle the ensemble of eggs including the plate itself with salt and pepper.

Comments

This makes 24 egg halves giving portions of one type each per person.
Do some without coriander. ;-)