Ingredients:

15 quail eggs
42 g cottage cheese
36 g caviar
36 g red caviar
3 g of curly parsley
salt

Method:

·        Eggs are boiled for 5 minutes to peel and cut into two halves.

·        Curd is salted, mix and dispense a thin layer on half.

• Garnish with both eggs and decorate with parsley leaves.
  
  Tip: To facilitate the preparation of the rings can put half of the eggs in a spoon – so become more stable.