This refined appetizer catches the eye at once: a velvety egg filling, delicate ‘roses’ of lightly salted salmon and cured meat, jeweled salmon roe, and fresh herbs. Simple to prepare, beautiful enough for a restaurant menu, and perfect for a festive table.
Ingredients
- Chicken eggs — 6–7 pcs. (hard-boiled, peeled, halved)
- Lightly salted red fish, such as salmon or trout — 100–150g (3.5–5.3 oz) (thin strips for ‘roses’)
- Cured meat, such as basturma or dry-cured beef — 70–100g (2.5–3.5 oz) (thin strips)
- Mayonnaise or cream cheese — 2–3 tbsp.
- Spices and salt — to taste
- Black sesame seeds — to taste
- Salmon roe — 1–2 tbsp. (for garnish)
- Scallions and dill — a few sprigs
- Edible gold leaf — optional
Step-by-Step Recipe
- Hard-boil the eggs, chill them quickly in cold water, peel, and cut lengthwise in half. Carefully remove the yolks.
- Mash the yolks with mayonnaise (or cream cheese) until smooth and creamy, season with salt and spices, and fold in a little black sesame.
- Spoon the mixture into a piping bag and pipe it neatly into the egg white ‘boats’.
- Roll the thin strips of fish and cured meat into small rosettes shaped like rosebuds.
- Set the meat and fish ‘roses’ on top of the filling. Place a little salmon roe in the center of the fish rosettes, then finish with dill, scallion rings, and, if you like, a touch of edible gold.
Serving
Serve on a chilled platter or over slices of cucumber. For a contrast in texture, add crisp toasts or crackers alongside.
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Tips and Variations
- Swap the mayonnaise for soft cream cheese or Greek yogurt for a lighter version.
- If you’re skipping the cured meat, use more fish and add a little fresh cucumber for freshness and crunch.
- For a brighter filling, mix in a pinch of turmeric or paprika.
- Garnish with herbs just before serving to keep their fragrance and fresh look.
Nutrition per Serving
| Calories | ≈ 215 kcal |
|---|---|
| Protein | ≈ 16.5 g |
| Fat | ≈ 15.8 g |
| Carbohydrates | ≈ 1 g |
FAQ
How do you boil eggs so the shells peel easily?
Place the eggs into hot water, boil for 9–10 minutes after it comes to a boil, then shock them in ice water for 5 minutes — the shells will slip off more easily.
What can I use instead of salmon roe in this recipe?
Use capelin roe, capers, or finely chopped cornichons — they will add salty accents and texture.
Can I make this appetizer ahead of time?
Prepare the egg whites and filling up to a day in advance and store them separately in the refrigerator. Assemble, decorate with fish and roe, 30–60 minutes before serving.