Holiday Egg Platter | RICARDO

Ingredients

• 1 dozen large eggs
• 3 tbsp (45 ml) 35% cream
• 1 ½ tsp (7.5 ml) prepared horseradish
• 2 oz (55 g) smoked salmon, thinly sliced and rolled into small rosettes
• 2 tbsp mullet roe (such as Mujjol Spanish caviar)
• 2 tbsp dill, coarsely chopped
• 3 tbsp (45 ml) mayonnaise
• 1 ½ tsp (7.5 ml) prepared wasabi
• ¼ tsp (1 ml) toasted sesame oil
• 1 Lebanese cucumber, halved lengthwise, thinly sliced
• 2 tbsp pink or yellow marinated ginger
• 2 tbsp white or black sesame seeds
• 2 celery stalks, cut into small dice
• 1 tbsp (15 ml) olive oil
• 2 tsp (10 ml) white wine vinegar
• 2 tsp sour pickles, cut into small dice
• ½ tsp tarragon, finely chopped
• 2 tbsp (30 ml) plain yogurt
• 1 tbsp (15 ml) mayonnaise
• 1 tsp (5 ml) whole-grain mustard
• ½ tsp sugar