(Smoked salmon & eggs in aspic – Our recipe)

Time: Preparation: 10 minutes ........ Cooking: 10 minutes 4 hard-boiled eggs 100 g (3 1/2 oz) smoked salmon, sliced 8 tablespoons mayonnaise A little bunch of fresh chives 500 ml (16 fl oz – 2 C) jelly Lemon juice easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare the jelly according to the instructions in the package but remember to flavour it with 4 tablespoons lemon juice. Wash and chop the chives but put apart some blades to garnish the dish. Mix the chives with the mayonnaise.
Remove the shell from the eggs and cut them into halves. Spoon half the mayonnaise on the serving plate, arrange the eggs (upside-down) and cover them at first with the remaining mayonnaise and then with the slices of salmon. Decorate with the blades of chives and pour slowly the jelly other the plate. Chill before serving .

Note
It’s an ideal summer plate. You can serve it as second course accompanied by a fresh seasonal salad but you can prepare it for a buffet too. In this last case the right doses are half an egg a person.

What's the right wine?
Our suggestion is: Prosecco di Conegliano Valdobbiadene Cartizze or a flavoured white wine.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".