Summary

Ingredients

• 6 egg (s)
• 75 g salmon, smoked
• 50 g cream cheese, (Philadelphia)
• 50 g sour cream or sour cream
• Dill, fresher, chopped
• salt and pepper
• cream

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Instructions

1. Boil the eggs hard, let them cool, cut lengthways and remove the yolks.
2. Roughly chop the salmon and finely puree with egg yolk, Philadelphia and sour cream, mix in the chopped dill and season the cream with salt and pepper. Dilute with a little cream if necessary.
3. Pour the cream into a piping bag and squirt into the egg halves. Arrange the filled eggs nicely on a platter and garnish with dill.