Colorful egg platter
- 8 eggs, 100 g sour cream or crème fraîche
- salt, 2 teaspoons horseradish
- 2-3 tablespoons Salad cream, curry
- 4 slices smoked salmon
- Dill, parsley and cress
- 100 g Crab meat
- Lemon, radish and cucumber slices
-
2 Schb. Salmon ham - 6 TL herbal cream cheese
- stuffed olives, pineapple pieces etc. Corn on the cob
- 4-5 tbsp Trout caviar
- 2 Asparagus sticks (glass)
45 minutes
light
- 1.
- Boil the eggs for about 10 minutes. Quench, peel and let cool. Halve, remove the egg yolk. Season with sour cream, salt and horseradish. Mix the salad cream with the curry. Garnish the egg halves as desired: e.g. B. with salmon & dill, with crabs, lemon & parsley, with curry cream, salmon ham & olives, with cream cheese, radishes & cress, with pineapple & caviar
1 person approx.:
- 140 kcal
- 580 kJ
- 14 g protein
- 15 g fat
- 4 g carbohydrates
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