Eggs Stuffed with Caviar: Yaitsa Farshirovanniye Krasnoy Ikroy
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Level:Easy
Total: 1 hr 25 min
Prep: 10 min
Inactive: 1 hr
Cook: 15 min
Yield:4 to 6 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 6 servings
Calories
132
Total Fat
9 g
Saturated Fat
3 g
Carbohydrates
2 g
Dietary Fiber
0 g
Sugar
1 g
Protein
10 g
Cholesterol
265 mg
Sodium
338 mg
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.
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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Recipe courtesy of Anya von Bremzen, Please to the Table: The Russian Cookbook, Workman Publishing, 1990
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