Citi Super promotion dec 2020

Royal Sweden Cod Kaviar
丝维德鳕⻥子酱
* 适合早餐和午餐，可与鸡蛋，⻄红柿，⻩瓜配搭⻝用 * 亦可单独放在面包上或者意大利面上
* 也可作用于调味料，制作蔬菜沙拉或者海鲜
净含量:190克
190g


This is what you do
1.
2. 3.
4.
5. 6.
7.


Number of servings:
6 eggs
3 tablespoons mayonnaise og yogurt Taste up with tube kaviar
0.25 tsp pepper
Garnish with Royal Sweden caviars 1 pot of fresh dill
Products in the recipe
Deviled eggs with egg cream and Kaviar
Deviled eggs with an old Norwegian Kaviar recipe, or stuffed eggs as they are also called, are a fun
egg dish that consists of half eggs that are filled with a tasty egg cream mix. It is a fun egg dish that is
perfect for Tapas, finger food for party, the cold table, or as a small appetizer before the meal.
Cook the eggs for 8 minutes until they
are hard boiled.
Cool and peel the eggs.
Divide the eggs in half and remove
the yolk with a spoon and mash it with
yogurt or mayonnaise, Royal Sweden
tube kaviar and pepper.
Taste up the cream with the tube
caviar to you find the right flavour.
Transfer the mixture to a syringe bag.
Place the half eggs on a serving dish
and spray the egg yolk cream into the
cavity where the plum set.
Top the eggs with Caviar 

Simple to make Time approx 25 min


Spicy deviled eggs with egg cream, caviar and dill
Deviled eggs, or stuffed eggs as they are also called, are a fun egg dish that consists of half eggs
that are filled with a tasty egg cream with tube kaviar and white pepper garnished with dill or Royal
Sweden caviars. It is a fun egg dish that is perfect for breakfast, the Easter party, the cold table, or as
a small appetiser before the meal.
This is what you do
Cook the eggs for 8 minutes until they are
hard boiled. Cool and peel the eggs.
Divide the eggs in half and remove the
plum with a spoon and mash it with
mayonnaise or yogurt, Royal Sweden
tube kaviar and white pepper. Transfer
the mixture to a syringe bag.
Place the half eggs on a serving dish and
spray the egg yolk cream into the cavity
where the plum set.
Top the eggs with caviar and fresh dill.
Tip! The name deviled eggs comes from
the fact that the egg yolks were
traditionally added to cayenne pepper or
other strong spices. In this recipe, the
tube kaviar makes for an extra kick, but if
you want even stronger flavours, you may want to add dried chilli or cayenne pepper
to the egg filling.
Simple to make Time approx 25 min
Number of servings:
6 eggs
3 tablespoons mayonnaise or Yogurt Add the kaviar according to your taste 0.25 tsp pepper
0,25 tsp cayenne pepper
Garnish with lumpfish or salmon caviar 1 pot of fresh dill
Products in the recipe


Egg salad with caviar
In this order salad we have merged two classics that often find their way to the same slice of bread,
namely eggs and caviar. This is a fresh egg salad, which is extra good with the salty and smoked
flavour of the tube kaviar.
This is what you do
Cook the eggs for about 8-10 minutes
until they are hard boiled. See simple
guide on how to cook eggs here.
Chop the eggs, chop the chives and put it
in a bowl.
Mix together mayonnaise, sour cream
and the tube kaviar in a bowl. Add eggs
and chives and stir gently.
Serve egg salad with kaviar on a slice of
your favorite bread.
Simple to make Time approx 15 min
Number of servings: 4+
6 eggs, hard boiled
2 tablespoons finely chopped chives 100 grams of mayonnaise
3 tablespoons sour cream
2 tablespoons Royal Sweden kaviar
Products in the recipe


Heavenly cloud eggs
Cloud eggs are the trend breakfast with a sun-yellow egg yolk surrounded by airy clouds. Although
this seems like a new and creative breakfast, cloud eggs have actually been made ever since the
17th century, then better known as French Oeufs à la Neige, or eggs in snow. The method has
changed since then, but the principle is still the same: airy egg whites with soft egg yolk that gives
you a tasty and slightly more enjoyable start to the day.
This is what you do
Heat the oven to 160 degrees.
Separate the egg whites from the egg
yolks. Put the egg whites in a bowl and
gently place the egg yolks on a plate so
that they do not crack.
Whip the egg whites until they are airy
and until the bowl can be turned without
the egg whites falling out.
Use a tablespoon and place the egg
whites in a shady form on a baking paper.
Use the spoon to press a hole in the
middle. Here you should lay the egg yolk
when the "cloud" is almost finished.
Behind the egg whites on the middle
groove in the oven for 15 minutes. Then
put the egg yolk in the middle of the egg
white and back for 5 minutes.
Serve freshly baked cloud eggs on bread
slice with Royal Sweden tube kaviar and
finely chopped chives.
Number of servings:
2 eggs
2 slices of bread
Spread the Royal Sweden tube Kaviar
put on chopped chives
Products in the recipe


Rye bread with caviar, eggs and horseradish cream
Boiled egg with Tube Kaviar is a classic, whether for breakfast, lunch or supper. Try eggs and kaviar
with a fresh horseradish cream next time, maybe you get a new favorite on the slice of bread?
This is what you do
First boil the eggs for 8 minutes to make
them hard.
Then make the horseradish cream: Stir
together mayonnaise, crème fraîche,
horseradish, dill and lemon juice.
Peel the eggs and divide them into slices.
Put the egg slices on the rye bread.
Spread with Royal Sweden tube kaviar,
and top with horseradish cream and a
sprinkle of freshly ground pepper.
Number of servings:
2 tablespoons mayonnaise
2 tbsp crème fraîche
1 teaspoon grated horseradish
2 tablespoons finely chopped dill
1 teaspoon lemon juice
FOR DINING:
4 slices of rye bread
4 eggs, hard-boiled
4 tablespoons Royal Sweden kaviar
Freshly ground pepper
Products in the recipe


Fresh bread with sour cream caviar and pea bellows
Caviar with pea belly is a tasty dish that gives a taste of spring and summer. On coarse bread a thin
layer of sour cream is applied, and a desired strip of caviar, on top, is added to an opened pea belly.
Good for lunch, snacks or party. A good addition to a Tapas buffet.
This is what you do
1. 2. 3. 4.
Your now ready to serve as a finger food.
Cut the coarse bread.
Put a thin layer of sour creme on the bread
Spread a line of Royal Sweden Cod caviar
Open the pea belly and put on the top
Number of servings:
2 tbsp Sour creme
4 peas to splitt
4 slices of rye bread
Royal Sweden Tube Kaviar
Freshly ground pepper
Products in the recipe


Stuffed puff pastry with fresh egg salad
Stuffed puff pastries, or "vol au vent" as they are also known, look impressive, but are surprisingly
easy to make. We have filled them with a fresh egg salad that suits both breakfast, brunch and to the
cold table.
This is what you do
Heat the oven to 200 degrees.
Cook the eggs for about 10 minutes until they are
hard-boiled and cool.
For best results, use a muffin tray, but you can also
make these without. The muffin tray helps puff
pastry to stay in place during roasting so they are
so straightened.
Cut out circles of puff pastry of about 4 centimeters
in diameter by using a cake stick or a narrow glass.
You should get at least 18 whole circles of the puff
pastry plates.
Hold 6 of these circles all the way while sticking out
smaller circles of about 2 centimeters in diameter to
the rest to get a hole in the middle. Brush all the
circles well with liquid melange.
Place the entire circles in the bottom of a muffin
mold, or straight on a baking paper if you don't have
a muffin shape. Dot the bottom with a fork to
prevent them from rising as high as the sides. Then
apply two circles with holes on top of them all.
Fry in the oven for 10 minutes and cool on a grate.
Or you can use cones or similar.
Number of servings:
2 tablespoons mayonnaise
2 tbsp crème fraîche
1 teaspoon grated horseradish
2 tablespoons finely chopped dill
1 teaspoon lemon juice
FOR DINING:
4 slices of rye bread
4 eggs, hard-boiled
4 tablespoons Royal Sweden Kaviar
Freshly ground pepper
Egg Salad:
Finely chop the spring onion. Add mayonnaise, spring onion, lemon juice, salt and pepper to a bowl and mix well.
Finely chop the boiled eggs and turn them into the mayonnaise mixture.
Fill the fried puff pastry with the egg salad and server.
Tip! Excess puff pastry can be re-frozen so you can use the remnants on another occasion.
Products in the recipe


Stuffed puff pastry with fresh egg salad
Stuffed puff pastries, or "vol au vent" as they are also known, look impressive, but are surprisingly
easy to make. We have filled them with a fresh egg salad that suits both breakfast, brunch and to the
cold table.
TThis is what you do
Heat the oven to 200 degrees.
Cook the eggs for about 10 minutes until they are
hard-boiled and cool.
For best results, use a muffin tray, but you can also
make these without. The muffin tray helps puff
pastry to stay in place during roasting so they are
so straightened.
Cut out circles of puff pastry of about 4 centimeters
in diameter by using a cake stick or a narrow glass.
You should get at least 18 whole circles of the puff
pastry plates.
Hold 6 of these circles all the way while sticking out
smaller circles of about 2 centimeters in diameter to
the rest to get a hole in the middle. Brush all the
circles well with liquid melange.
Place the entire circles in the bottom of a muffin
mold, or straight on a baking paper if you don't have
a muffin shape. Dot the bottom with a fork to
prevent them from rising as high as the sides. Then
apply two circles with holes on top of them all.
Fry in the oven for 10 minutes and cool on a grate.
Or you can use cones or similar.
Number of servings:
2 tablespoons Mills Genuine mayonnaise
2 tbsp crème fraîche
1 teaspoon grated horseradish
2 tablespoons finely chopped dill
1 teaspoon lemon juice
FOR DINING:
4 slices of rye bread
4 eggs, hard-boiled
4 tablespoons Mills Original caviar
Freshly ground pepper
Products in the recipe
Egg Salad:
Finely chop the spring onion. Add mayonnaise, spring onion, lemon juice, salt and pepper to a bowl and mix well.
Finely chop the boiled eggs and turn them into the mayonnaise mixture.
Fill the fried puff pastry with the egg salad and server.
Tip! Excess puff pastry can be re-frozen so you can use the remnants on another occasion.


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