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Print Recipe
Eggs Stuffed with Beet Mousse Recipe
I guess I wouldn't be wrong to say that stuffed eggs are a world snack!!! On any table it is popular. And at high receptions quail eggs with caviar are served and at the most modest table of the most ordinary Russian family we will meet stuffed eggs-canned fish, ham, cheese, herring... and many more than. As they say on what the imagination will suffice. My fantasy today suggested this option. "Fun" bright snack of proteins stuffed with beet-herring-caviar mousse. Why are they green??? Look-the answer in the recipe!!
Cook Time 45 minutes
Servings
Ingredients
For egg whites:
For filling:
Cook Time 45 minutes
Servings
Ingredients
For egg whites:
For filling:
Instructions
  1. Finely chop the spinach, puree them in a blender and squeeze the juice out of it through cheesecloth folded in four.
    Finely chop the spinach, puree them in a blender and squeeze the juice out of it through cheesecloth folded in four.
  2. The eggs boil hard boiled, clean. Cut along. Remove the yolk, shift it to a separate plate. Spinach juice is heated almost to a boil. The hot juice omit egg whites and leave it there for 1 hour. They will be painted in pale green color.
    The eggs boil hard boiled, clean. Cut along. Remove the yolk, shift it to a separate plate. Spinach juice is heated almost to a boil. The hot juice omit egg whites and leave it there for 1 hour. They will be painted in pale green color.
  3. For mousse herring cut into fillets. If got caught with caviar-all great! The caviar will go to the cause.
    For mousse herring cut into fillets. If got caught with caviar-all great! The caviar will go to the cause.
  4. Squeeze the juice out of the lemon.
    Squeeze the juice out of the lemon.
  5. Cut the onion and fry in oil until light Golden brown.
    Cut the onion and fry in oil until light Golden brown.
  6. In the blender bowl combine the herring fillet and caviar, boiled peeled beets, cut into pieces, lemon juice, egg yolks, fried onions, mayonnaise. Blender turn it all into a homogeneous mousse. Added capelin ROE (Pollock), stir. Try on salt. If necessary add salt. Pepper to taste. If herring with caviar, and the amount of capelin ROE (Pollock), and to reduce or eliminate altogether. And you can put one and the other.
    In the blender bowl combine the herring fillet and caviar, boiled peeled beets, cut into pieces, lemon juice, egg yolks, fried onions, mayonnaise. Blender turn it all into a homogeneous mousse.
Added capelin ROE (Pollock), stir. Try on salt. If necessary add salt. Pepper to taste.
If herring with caviar, and the amount of capelin ROE (Pollock), and to reduce or eliminate altogether. And you can put one and the other.
  7. Colored egg whites take out of spinach juice and dry with a napkin. Spread on a plate.
    Colored egg whites take out of spinach juice and dry with a napkin. Spread on a plate.
  8. Mousse spread in a pastry bag and fill the egg halves. Voila!!
    Mousse spread in a pastry bag and fill the egg halves. Voila!!

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