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6 fresh eggs
1 can of whole tuna
3 tablespoons of cream cheese
4/5 Tablespoons Folk sauce
A few sprigs of chives
A few Pyrenean trout eggs
Cook the eggs for 10 minutes in boiling water, slightly vinegared,
Cool the eggs in a container of ice water ,
Cut the eggs in half lengthwise and remove the yolks,
Mix the yolks with the tuna, cream cheese, Folk sauce, chopped chives and lime, Salt & Pepper,
Arrange the mixture in the whites with a sprig of chives, trout eggs and a touch of Folk sauce!
You can also sprinkle the eggs with a little Espelette pepper.
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