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Stuffed Russian Eggs

ingredients

serves 6
6 hard boiled (cooked) eggs
1 X 100 g jar lumpfish roe
3 tbsp mayonnaise
2 - 3 even sized tomatoes
oil
vinegar
salt and pepper

for the garnish

chopped parsley

method

1. Cut the eggs in half lengthways, remove the yolks, and trim a small slice off the rounded side of each half white to make them stand firmly.

2. Fill the egg whites with lumpfish roe.

3. Rub the yolks through a sieve, blend with the mayonnaise, and using a forcing bag with a star nozzle, pipe the mixture on to the stuffed egg whites.

4. Cut the tomatoes into slices, and season with oil, vinegar, salt, and pepper.

5. Sprinkle with chopped parsley.

6. Serve the eggs on the slices of tomato and garnish with extra chopped parsley.

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