To celebrate Easter, Petrossian invites you to cook eggs in every form. Reinvent the hard-boiled egg as mini caviar bites. The Baeri Baïka® caviar elevates these springtime bites with its beautiful iodized touch. In short, the perfect amuse-bouche for your Easter menu.
Preparation: 10 minutes • Cooking: 4 minutes
Ingredients for 4 people
- 50 g Baeri Baïka® Royal caviar
- 2 avocados
- 12 quail eggs
- 1 cucumber (a greenmeat radish was used for the photo)
- Juice of one lemon or lime
- Fresh herbs
Instructions
- Boil the quail eggs for 4 minutes, then plunge them into ice water.
- Slice the cucumber into approximately 5 mm rounds.
- Dice the avocados and drizzle with lemon juice.
- Assemble the bites: a cucumber slice as base, some avocado cubes, ½ hard-boiled quail egg, and a spoonful of Baeri Baïka® Royal caviar.
Extra tip
You can replace the cucumber with greenmeat radish for extra crunch.
Continue composing your menu by exploring the Petrossian Easter specialties.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
