Hard-Cooked Eggs Stuffed With Smoked Haddock

Course:

Appetizer

Practical information

Prep time

15 min
Cooking

5 min
Ready in

20 min

Difficulty
Price

Recipe
Comments (0)

For use as an "amuse-bouche" (appetizer), cut the hard-cooked eggs into 4 wedges lengthwise. Place each wedge of egg white on a spinach leaf. Roll the yolk mixture into ellipsoidal shapes and place on the whites.

Recipe's Ingredients

3 large eggs, boiled 9 minutes, peeled
1^½ tablespoons heavy cream
1 pinch powdered saffron
fine salt and freshly ground black pepper
1 pinch saffron pistils

18 leaves baby spinach
1 tablespoon minced chives
100 g haddock (or smoked tilapia) fillet
130 ml milk

Recipe preparation steps
1

Poach the fish fillets in the milk for 5 minutes. Rinse the fillets with water and dry with absorbent paper. Cut (shred) the fish into 3/16" pieces.
2

Cut each egg in half lengthwise. Remove the yolks and, using a fork, crush in a bowl with the cream. Set the white aside. Add the fish, powdered saffron, chives, salt, and pepper. Blend until smooth.
3

Divide the yolk mixture into 6 portions and roll each into a ball about the size of the original yolks. Place the new "yolks" on the whites. Sprinkle the saffron pistils over the eggs.
4

Arrange spinach leaves on the serving plates and place 3 egg halves on each arrangement.
Ready !