Egg & Caviar Dip
A nostalgic egg and caviar dip made with affordable lumpfish roe. Easy, elegant and perfect for entertaining.
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Servings: 6 people
Calories: 239kcal
Equipment
- Medium saucepan
- Mixing Bowl
- Fork or fine sieve
- Spoon or small offset spatula
- Serving dish or platter
Ingredients
- 6 large eggs
- ½ cup whole egg mayonnaise
- ⅓ cup crème fraîche
- Finely grated zest of ½ lemon
- Salt to taste
- White pepper to taste
- 2 tablespoons black lumpfish caviar
- 2 tablespoons red lumpfish caviar
Instructions
- Place the eggs in a saucepan, cover with cold water and bring to the boil.
- Once the water reaches a rolling boil, cook for 8 minutes.
- Transfer the eggs immediately to a bowl of cold water to stop the cooking process.
- Peel the eggs and finely mash them with a fork, or pass through a sieve for a smoother texture.
- Add the mayonnaise, crème fraîche and lemon zest. Mix until smooth and creamy.
- Season gently with salt and white pepper, keeping in mind the saltiness of the caviar.
- Spoon the dip into a serving dish or platter and smooth the surface.
- Spoon the black lumpfish caviar in one row across the surface of the dip, then spoon the red lumpfish caviar alongside it in a second row.
- Serve immediately, or chill until ready to serve.
Video
Nutrition
Calories: 239kcal | Carbohydrates: 1g | Protein: 9g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 234mg | Sodium: 354mg | Potassium: 84mg | Sugar: 1g | Vitamin A: 346IU | Calcium: 55mg | Iron: 2mg