• 1 dozen small chicken eggs
• Truffled, Ginger, Wasabi, or Beet & Saffron Whitefish Roes
• cellophane noodles
Here's Tsar Nicoulai's spin on an old classic and an amusing way to open your Easter festivities:
Hard boil the smallest eggs you can find. Shell, halve, remove the yolks and reserve for another use. Fill the hollows with your choice of Naturally Flavored & Colored Whitefish Roes....they like to use all 4 flavors because they are so colorful.
Create a 'nest' of cooked and cooled cellophane noodles (look for these in the Asian section of your supermarket), artfully arrange the filled eggs in the nest and garnish the platter with small bundles of chive fronds. Serve creme fraiche on the side.