An exquisite appetizer: a half egg filled with creamy butter and finely chopped herbs, topped with Alaska red caviar, olives, and fresh dill. Served in a tablespoon — perfect for a party or a banquet.

Ingredients:
Eggs — 6 pcs
Butter — 70 g
Alaska salmon roe — 100 g
Olives — 6 pcs
Dill (for the butter)
Dill (for decoration)
Parsley

Directions:
Boil the eggs until hard and let them cool.
Whip the soft butter with finely chopped dill and parsley.
Cut the eggs in half and, if desired, remove the yolks.
Place the herb butter into each egg white half, then top with red caviar.
Decorate with olives and fresh dill.

Recipe from Alaska Seafood.