Eggs stuffed with mackerel paté
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This is a beautiful and delicious dish for a Sunday brunch or for a festive table.
Ingredients for Eggs stuffed with mackerel pâté
- Chicken egg - 4 pcs
- Mackerel (lightly salted) - 250 g
- Butter - 50 g
- Mustard (table) - 1 tablepoon
- Lettuce leaves / Salad (Leaves, for decoration)
- Dill (for decoration)
- Tomato (for decoration)
How to cook eggs stuffed with mackerel paste step by step with photos
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Boil, cool, peel and cut the eggs in half. |
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Peel mackerel, separate fillets. |
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Remove egg yolk from egg halves. Save one half of the egg yolk for decoration. |
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Process the mackerel fillets and egg yolks in a blender. |
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Add melted butter and mustard and beat once again. |
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Put the paste into a piping bag or a cornet to make the dish beautiful. |
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Squeeze the pâté into the egg halves. Decorate the dish with lettuce leaves, crumbled egg yolk, dill and tomatoes. |
Tomato, Butter, Mustard, Tender, Dill, Lettuce, Fish, Mackerel, Salad leaves, Starters, Egg Stuffing
