Stuffed egg with spinach mousse and wild bonito

Ingredients

• eggs – 4 pcs. boiled
• spinach – about 300 g
• garlic – to taste (1/2 clove)
• parsley – to taste
• tahini – 1 tbsp.
• walnuts – 1 pc.
• Marinated bonito – fillet from wild Black Sea catch

Decoration

• parsley – leaf
• capers

Preparation
1. For the spinach mousse, boil the spinach, puree it with the garlic, parsley, tahini, and walnuts.
2. Peel and cut the eggs in half.
3. Separate the yolks, if you wish you can add them to the mousse.
4. Fill the egg whites with mousse and place the thinly sliced Black Sea bonito fillet on top.
5. Garnish the stuffed egg with parsley and capers if desired.
6. If you don't like something, you just don't add it to your evening bowl of quinoa and bonito from Black Sea Catch.