Photo: Eggs Stuffed with Caviar: Yaitsa Farshirovanniye Krasnoy Ikroy Recipe
This pretty and delicious dish is one of the most popular Russian hors d'oeuvres. Salmon caviar is relatively inexpensive, but it's still a treat. I always keep a jar in my refrigerator, as it makes a lovely garnish.
Ingredients
- 6 hard-cooked eggs, peeled and halved lengthwise
- 1/4 cup creme fraiche or sour cream
- 3 tablespoons snipped fresh chives
- 2 tablespoons fresh lemon juice
- Small pinch salt
- 4 ounces salmon caviar
- Lettuce leaves, micro red cabbage or greens, for garnish
- Small parsley sprigs, for garnish
Directions
Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice to the yolks and season very lightly with salt. Mix until the ingredients are well blended.
Spoon the yolk mixture back into the whites and top with a teaspoon of caviar. Refrigerate for 1 hour.
Arrange on lettuce leaves, garnish each egg with a small parsley sprig and serve.
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By helen7772001_12...
San Diego, 43
on September 17, 2009
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Now this is what I call a real Russian fav food.That borsh recipe I just found here by the same contributor is the answer to my question why Americans don't really like borsh. My husband has always wondered why some of his American friends dislike it so much, because he thinks it's impossible not to love the one I cook. I told him it's because they just use wrong recipes... Beets soup and Borsh are not the same thing.
As for these eggs, it is simple, fast and yes, very delicious. You can also make it much simpler by mashing the hard yolk with a little bit of mayonnaise and a tiny little bit of mashed garlic, stuff egg halves with it and crown it with caviar. Simpler and a bit different. Anya's recipe is a higher end version. Thanks!
By djkwpd82_592080
Bolingbrook, IL
on May 30, 2005
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Make sure you use good quality caviar, otherwise it may be on the salty side. Other than that, its an excellent Old World treat.
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