A delicious mushroom dish for any occasion!
Hard boil eggs (10 min.). Rinse with cold water and peel. Cut in half crosswise and carefully remove the egg yolks without damaging the whites. Strain the egg yolks and mix with vinegar, oil and spices to make a thick cream. Stir in the chopped salmon.
Fill 8 egg halves heaped with it. Put halved tomatoes as mushroom heads over the eggs. Arrange on lettuce leaves with chopped egg white. (Note P.H: also sprinkle on the tomatoes, otherwise it will not be a toadstool).
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