This easy-to-make pâté melts in your mouth and is one of the most popular dishes on the Russian zakuski table. In restaurants the mousse is often served in shells made out of frozen butter on slices of toasted white bread.
Put the eggs in a pan, cover with cold water, and bring to the boil. Reduce the heat to low, and simmer for 10 minutes. When the eggs are cooked, immediately drain and put under cold running water. Remove the shell from the eggs then cut them in half.
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Energy 263kcal/1088kJ; Protein 14.1g; Carbohydrate 0.9g, of which sugars 0.7g; Fat 22.6g, of which saturates 10.3g; Cholesterol 352mg; Calcium 20mg; Fibre 0.1g; Sodium 175mg.
