0 0
Stuffed Eggs with Salmon and Grapefruit

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
5 Egg(s)
1/2 of Grapefruit
100 g of Salted salmon
3 tbsp. of Mayonnaise
1 tsp. of Parsley leaves
For serving Salad mix
To taste Grounded black pepper

Stuffed Eggs with Salmon and Grapefruit

  • 30 min
  • Serves 4
  • Medium

Ingredients

Directions

Share

This dish is elegant and full of surprises, yet very easy to make. Fresh cucumber and salty salmon with sweet and sour bitter grapefruit pulp –  the combination is gorgeous!

There are tons of recipes for stuffed eggs, but I would like to share this elegant and, in my opinion, unusual one. Stuffed eggs with salmon and grapefruit create a festive atmosphere, accompanied by a glass of champagne to enhance flavor and add a touch of charm. Indulge yourself and your loved ones!

For the best taste, use grapefruit in this appetizer. If grapefruit is not available, you can use orange instead. However, since oranges are sweeter, I recommend drizzling the orange slices with lemon juice beforehand.

Bon Appétit!

Total visits: 71.
Today's visits: 1.

Steps

1
Done

Boil the eggs until they are hard-boiled, then let them cool. Carefully cut them in half lengthwise and remove the yolks. Place the egg white halves on a plate with the cut side facing up. Put the yolks in a separate bowl.

2
Done

Mash the yolks slightly with a fork. Do not crush the pieces, just make a few movements. The resulting pieces should be coarse, approximately 4x4mm in size.

3
Done

Dice the cucumber into small 4x4mm cubes. If the cucumber has a tough skin, peel it beforehand. Dice the salmon into small cubes as well.

4
Done

Add the cucumbers and salmon to the yolks. Dress them with the mayonnaise, mix gently, and add pepper to taste. Please note that the recipe does not require any salt, as the salmon and mayonnaise provide enough flavor. Additional salt is usually unnecessary.

5
Done

Fill the whites with the stuffing, forming a rather large mound on each one. Place lettuce leaves on the bottom of the serving dish and gently place the stuffed eggs on them.
Filet the grapefruit pulp and break it into small pieces with your hands, or cut it into small pieces. Garnish the top of each egg. Sprinkle chopped parsley greens on top. Done!
Bon Appétit!

previous
Coconut Yogurt Pancakes (gluten-free, dairy-free)
next
Greek-Style Lamb Shoulder in the Oven
previous
Coconut Yogurt Pancakes (gluten-free, dairy-free)
next
Greek-Style Lamb Shoulder in the Oven

Add Your Comment