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🍽️ Uova Russi Classiche

280 kcal · 30 min · 4 porzioni

Ingredienti

• Eggs 8 pcs
• Mayonnaise 100 g
• Mustard 1 tsp
• Gherkins 2 pcs
• Capers 1 tsp
• Dill, fresh 20 g
• Lemons 1 pcs
• Mini Romana 1 pcs
• Trout fillet, smoked 100 g
• Salt pinch
• Pepper, black ground pinch

Preparazione

1. 1. Bring about 1 liter of water to a boil in a pot.
2. 2. Carefully place the eggs into the boiling water.
3. 3. Boil the eggs for exactly 7 minutes.
4. 4. Pour off the hot water and immediately rinse the eggs with cold water to stop the cooking.
5. 5. Peel the cooled eggs completely.
6. 6. Cut the eggs lengthwise in half.
7. 7. Carefully remove the yolks from the egg halves and set the empty white halves aside.
8. 8. Press the yolks through a fine sieve into a small bowl.
9. 9. Add mayonnaise and mustard to the mashed yolk mixture.
10. 10. Mix the ingredients well together.
11. 11. Let the gherkins and capers drain well.
12. 12. Finely chop the gherkins and capers.
13. 13. Wash the dill and pat it dry.
14. 14. Remove the coarse stems from the dill.
15. 15. Chop the dill finely.
16. 16. Cut the lemon in half.
17. 17. Squeeze the juice from the lemon.
18. 18. Separate the lettuce leaves from the core.
19. 19. Wash the lettuce leaves and dry them.
20. 20. Tear the trout into coarse pieces.
21. 21. Mix the chopped gherkins, capers and dill with the yolk cream.
22. 22. Season the cream with salt and pepper.
23. 23. Add some lemon juice to the cream and mix everything well.
24. 24. Fill the cream into a piping bag.
25. 25. Arrange the lettuce on a plate.
26. 26. Place the egg halves with the cut side up on the lettuce.
27. 27. Fill the egg halves with the cream from the piping bag.
28. 28. Distribute the trout pieces evenly over the filled eggs.
29. 29. Serve the Russian eggs immediately.

Valori per porzione

• kcal: 280
• Protein: 11 g · Fett/Fat: 22 g · Carbs: 6 g