1 boiled egg
100g White asparagus tip
2 surimi sticks
2 tablespoons of the astonishing mayonnaise Castillo de Canena Arbequina&Co 02 (here you can see the recipe!)
Trout roes to decorate
Chop the boiled egg. Chop the tips of asparagus and surimi. Mix all ingredients together with the Arbequina&Co 02 olive oil mayonnaise (here you can see the recipe!).
It can be presented as an appetizer in a cocktail glass or fill some tartlets with the mixture. Decorate with the trout roe.