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Instrucciones
1
En una olla o cacerola de 2 cuartos de galón, coloca los huevos en una sola capa. Cúbrelos con agua, al menos 1 pulgada arriba de los huevos. Tapa y calienta hasta hervir: retira la cacerola del fuego. Tápala y deja reposar 20 minutos; escurre. De inmediato, vierte agua fría sobre los huevos o colócalos en agua helada, hasta que se enfríen completamente.
2
Pela los huevos; córtalos a la mitad, a lo largo. Retira las yemas y colócalas en un tazón chico. Machaca las yemas con un tenedor. Añade mayonesa y queso.
3
Reserva 2 rebanadas de salmón para decorar. Pica toscamente el salmón; incorpóralo con la mezcla de yemas. Rellena las claras de huevo con la mezcla de yemas, colmándolas ligeramente. Acomódalos en un platón.
4
Corta transversalmente el salmón reservado, en tiras de media pulgada de ancho y aproximadamente 1 pulgada de largo. Enrolla flojamente las piezas de salmón en forma de capullo de rosa. Coloca 1 capullo sobre cada huevo.
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Consejos de expertos
consejo 1
Ensarta una ramita de perejil, tomillo u otra hierba verde bajo los capullos de salmón, para añadir color.
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