Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
6 eggs, hard-boiled, peeled
¼ teaspoon lemon rind, grated
3 tablespoons olive oil
1 tablespoon lemon juice, fresh
salt
black pepper, freshl ground
dash cayenne pepper
18 each capers, drained
18 each salmon roe
Cut eggs lengthwise into halves. Lift out the yolks, and mash them with a fork until smooth. Blend in lemon rind, olive oil, lemon juice, salt and pepper to taste, and Tabasco. Fill eggs with the mixture and top each with either 3 capers or 3 fish eggs. Cover with a plate and chill before serving.