Stuffed Eggs with Fish Paste

Stuffed Eggs with Fish Paste Recipe from Romania

Region / culture: Romania | Servings: 6

Introduction

Stuffed Eggs with Fish Paste is a delicious and elegant appetizer that is perfect for any occasion. The combination of creamy egg yolks, savory fish paste, and tangy mustard creates a unique and flavorful dish that is sure to impress your guests.

History

Stuffed Eggs with Fish Paste is a classic dish that has been enjoyed for centuries. The combination of eggs and fish paste has been a popular choice in many cultures around the world, with each region adding its own twist to the recipe.

Ingredients

6 eggs
1 tsp of mustard
1 tbsp of oil
fish paste to taste
6 olives
lettuce

How to prepare

To prepare this recipe, start by hard boiling the eggs and allowing them to cool.
Once cooled, carefully shell the eggs and cut them in half lengthwise.
Next, remove the yolks from the eggs and place them in a bowl.
Gradually pour the oil into the bowl, mixing it with the yolks.
Add the fish paste to the mixture and continue mixing.
Then, incorporate the mustard into the mixture.
Fill the egg whites with the prepared mixture and arrange them on a plate.
For an attractive presentation, place half of an olive, cut to resemble a flower, on each egg half.
Finally, garnish the plate with some lettuce leaves to add freshness and color.

Variations

You can customize this recipe by adding different seasonings or herbs to the filling mixture. You can also experiment with different types of fish paste for a unique flavor.

Cooking Tips & Tricks

Be sure to hard boil the eggs properly to ensure that they are easy to peel and have a nice texture.

- When mixing the yolks with the oil and fish paste, be sure to do so gradually to avoid any lumps in the mixture.

- For a more flavorful dish, you can add additional seasonings such as herbs or spices to the filling mixture.

Serving Suggestions

Stuffed Eggs with Fish Paste can be served as an appetizer or as part of a brunch spread. Pair it with some fresh fruit or a side salad for a complete meal.

Cooking Techniques

The key cooking technique for this recipe is hard boiling the eggs and mixing the filling ingredients together to create a creamy and flavorful mixture.

Ingredient Substitutions

If you don't have fish paste on hand, you can substitute it with tuna or salmon for a similar flavor profile.

Make Ahead Tips

You can prepare the filling mixture ahead of time and store it in the refrigerator until you are ready to assemble the stuffed eggs.

Presentation Ideas

For a more elegant presentation, you can pipe the filling mixture into the egg whites using a pastry bag. You can also garnish the dish with fresh herbs or edible flowers for a pop of color.

Pairing Recommendations

Stuffed Eggs with Fish Paste pairs well with a crisp white wine or a light beer. You can also serve it with some crusty bread or crackers for a complete meal.

Storage and Reheating Instructions

Stuffed Eggs with Fish Paste can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the eggs in the microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of Stuffed Eggs with Fish Paste contains approximately 120 calories.

Carbohydrates

Each serving of Stuffed Eggs with Fish Paste contains approximately 2 grams of carbohydrates.

Fats

Each serving of Stuffed Eggs with Fish Paste contains approximately 8 grams of fats.

Proteins

Each serving of Stuffed Eggs with Fish Paste contains approximately 6 grams of proteins.

Vitamins and minerals

Stuffed Eggs with Fish Paste is a good source of vitamin A, vitamin D, and iron.

Alergens

This recipe contains eggs and fish, so it may not be suitable for those with allergies to these ingredients.

Summary

Stuffed Eggs with Fish Paste is a nutritious dish that is high in proteins and healthy fats, making it a great option for a balanced diet.

Summary

Stuffed Eggs with Fish Paste is a delicious and nutritious dish that is perfect for any occasion. With its creamy filling and elegant presentation, it is sure to be a hit with your guests.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Stuffed Eggs with Fish Paste. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little cottage by the sea. Maria was known for her delicious seafood dishes, and I always looked forward to trying out her new recipes.

On that particular day, Maria had planned a small gathering with a few close friends. As we sat around her kitchen table sipping on glasses of chilled white wine, she brought out a platter of beautifully arranged stuffed eggs. The eggs were perfectly boiled and halved, with a creamy, fishy filling piped into the center. The dish looked exquisite, and I couldn't wait to taste it.

Maria explained that the recipe was a family heirloom, passed down from her grandmother who was a renowned chef in their small coastal village. She had learned how to make it as a young girl, watching her grandmother work her magic in the kitchen. The secret, she said, was in the perfect balance of flavors and textures - the creaminess of the eggs, the brininess of the fish paste, and the hint of freshness from the herbs.

I was immediately intrigued and asked Maria if she would be willing to teach me how to make the dish. She smiled warmly and agreed, saying that she was happy to share her family's recipe with me. We spent the rest of the afternoon in her cozy kitchen, with Maria guiding me through each step of the process.

First, we boiled the eggs until they were just cooked through, then carefully peeled and halved them. Maria showed me how to gently scoop out the yolks and mash them with a fork until they were smooth and creamy. Next, we mixed in the fish paste, which was made from freshly caught mackerel, chopped onions, and a touch of mayonnaise.

As we worked, Maria shared stories of her grandmother and the time they spent together in the kitchen. She spoke fondly of the countless meals they had cooked together, each one a labor of love and tradition. I could see the passion and pride in her eyes as she talked about her family's culinary heritage.

After the fish paste was mixed in with the egg yolks, Maria carefully spooned the mixture back into the egg whites, creating a beautiful mound in the center of each half. She garnished them with a sprinkle of fresh herbs and a drizzle of olive oil, adding the final touch to the dish.

As we sat down to enjoy our creation, I took a bite of the stuffed egg and was immediately transported to the seaside village where Maria's grandmother had lived. The flavors were rich and complex, with the briny fish paste complementing the creamy egg yolk perfectly. It was a dish that spoke of tradition and history, passed down through generations of passionate cooks.

Since that day, Stuffed Eggs with Fish Paste has become a staple in my culinary repertoire. I make it often for family gatherings and special occasions, always thinking of Maria and her grandmother as I prepare it. The recipe reminds me of the power of food to connect us to our past, to our roots, and to the people we love.

I am grateful to Maria for sharing her family's recipe with me, and I will always cherish the memories of that warm summer day by the sea. Cooking, for me, is not just a way to nourish the body - it is a way to nourish the soul, to honor the traditions of those who came before us, and to create lasting memories with the ones we hold dear. And for that, I am forever thankful.