Eggs Stuffed with Beet Mousse Recipe
I think I will not be mistaken if I say that stuffed eggs are a world snack!!! It is popular on any table. And at high receptions, quail eggs with caviar are served, and on the most modest table of the most ordinary Russian family we will meet stuffed eggs – canned fish, ham, cheese, herring… and much more than that. As they say, what is enough imagination. My fantasy today suggested this option. A “fun” bright snack of proteins stuffed with beetroot, herring and caviar mousse. Why are they green??? See – the answer is in the recipe!!
Servings
6
Cook Time
45minutes
Servings
6
Cook Time
45minutes
Ingredients
For egg whites:
For filling:
Instructions
  1. Chop the spinach finely, chop it in a blender and squeeze the juice out of it through a cheesecloth folded in four.
  2. Boil hard-boiled eggs, peel. Cut lengthwise. Remove the yolk, transfer it to a separate plate. Spinach juice is heated almost to a boil. Dip the egg whites into the hot juice and leave it there for 1 hour. They will be colored pale green.
  3. For the mousse, cut the herring into fillets. If you get caught with caviar, everything is fine! Caviar will do the job.
  4. Squeeze the juice out of the lemon.
  5. Chop the onion and fry in oil until light golden brown.
  6. In the bowl of a blender, mix the herring fillet and caviar, boiled peeled beetroot, cut into pieces, lemon juice, egg yolks, fried onions, mayonnaise. Whisk all this with a blender into a homogeneous mousse. Capelin (pollock) caviar was added and mixed. Try to add salt. Add salt if necessary. Pepper to taste. If herring with caviar, then the amount of capelin (pollock) caviar can be reduced or eliminated altogether. And you can put both.
  7. Remove the colored egg whites from the spinach juice and dry with a napkin. We put it on a plate.
  8. Put the mousse in a pastry bag and pour the egg halves. Voila!!
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