INGREDIENTS
4 pcs eggs
2 pk aspic (light broth jelly)
1 bunch green asparagus (mini asparagus)
200g green peas, gladly company type 2 pk crabsticks or lobster tails about.
400g Fish pudding into pieces.
Some shrimp and dill remoulade: 1 cup mayonnaise, preferably homemade about.
2 tablespoons light sour cream or quark
1 tablespoon pickles, chopped
1 piece chopped onion
1 tablespoon chopped fresh parsley
Simple as
1. Boil the eggs for 9 minutes and refrigerate.
2. Create aspic as directed on package and cool slightly.
3. Put some aspic at the bottom of an oblong loaf shape that accommodates 1 1/2 l and let it harden. Soften the asparagus and peas. Cool. Share asparagus in half and make a pretty pattern with asparagus, peas and two of the eggs divided into slices lengthwise. Ha lobster tails / crabstick and eggslices around the sides of the mold so that it is nicely when cabaret is vaulted. Distribute half egg and the rest of the filling in the mold. Pour aspic, so that everything is covered. Put cold until it has solidified.
4. Dip mold a moment in hot water before arches it over on a platter.
5. Mix all the ingredients for remoulade, season and set cold.
Add your favorite pastery, and you are rolling...
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