4 boiled eggs
Filling:
100 g of smoked Baltic herring
1 tbsp of chopped dill
2-3 tbsp of light cream or thickened cream
Salt and white pepper
Garnish:
Dill
Watercress
Remove the shell from the boiled eggs and cut them in half lengthways. Place the yolks aside and cut a thin slice from the bottom of the egg whites so that they stand more firmly in place.
Carefully rinse the smoked fish. Finely mash the yolks and fish with a fork and add the cream until it forms a smooth filling. Season with the dill, salt and pepper.
Fill the halved eggs with the mixture and garnish with the dill and watercress.
