Salade de caviar au dessus Melba


  • 250-300 g ( 0,55- 0,66 lbs) of caviar
  • 5 eggs
  • 3 spring onions
  • Toast Melba Basket

Hard-boil the eggs. Finely chop, separating the yellow and white from each other.

Finely chop the spring onions as well. Put the egg white, yolk and spring onions in separate bowls.

Be sure to serve the caviar with a bone spoon, the garnishes you have prepared, and a basket of hot toasted melba.

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