Mousse tricolor, stuffed eggs

Spume Tricolori (Easter recipe)

Ingredients for 4 people:

200 g, 200 g of broccoli rape, 200 g salmon, bay leaf, 3 eggs, 1 cup of cream, nutmeg, butter, salt and pepper.

Preparation and cooking time: 1 hour and 20 minutes

Difficulty: medium

Calories per serving: 200

Procedure

Boil all the vegetables separately and salmon adding cooking water of the latter some speck of pepper and a couple of Bay leaves. Separately puree the broccoli, turnips and salmon collecting the three passed into three bowls. Beat the eggs with the cream and a pinch of salt. Add to any past, banging, 1/3 of this mixture. Season with salt and pepper. Turnip puree scented with a pinch of grated nutmeg. Butter 4 individual molds and stuff them with mashed potatoes in layers. Put to cook in a Bain-Marie in the oven at 180° for 1/2 hour until the spume come off from the walls of the moulds. Turn the spume on the serving dish, garnish as desired and serve.

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Salmon Eggs

Ingredients for 4 people:

4 hard-boiled eggs, 4 slices of smoked salmon, 5 spoonfuls of cream, lemon juice, 8 teaspoons of salmon eggs, chives and parsley for garnish.

Preparation: 20 minutes

Difficulty: easy

Calories per serving: 150

Procedure

Cut the eggs in half lengthwise and svuotatele of egg yolks. Chop salmon and place it in the Blender along with the egg yolks. Blend for a few minutes in order to obtain a very dense cream. Add the cream and a few drops of lemon juice and blend a couple of minutes, then fill each egg white half with the cream of salmon. Decorated with salmon eggs and garnish with chives and parsley leaves.