Ingredients
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5 Egg(s)
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1/2 of Grapefruit
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100 g of Salted salmon
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3 tbsp. of Mayonnaise
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1 tsp. of Parsley leaves
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For serving Salad mix
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To taste Grounded black pepper
Directions
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!
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
