Buffet egg with roast beetroot
LunchCook time: 0 min.
Servings: 6
Servings: 6
Ingredients for Buffet egg with roast beetroot
| Lemon juice | ||
| White pepper | ||
| 1 | glass | Stenbidderrogn |
| 12 | Large shrimp | |
| 2 | tbsp | Fresh chopped dill |
| 5 | tbsp | Sour cream |
| 6 | Hard boiled eggs |
Instructions for Buffet egg with roast beetroot
To prepare the Buffet egg with roast beetroot recipe, please follow these instructions:
Stir the dill in the cremefraichen well together with a little salt and pepper lemon juice. Sprinkle the cream on the ½ egg and top with a little pine tenderloin and a shrimp.
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