Title: Uova Farcite Al Limone (Tuscany)
Categories: Italian Egg Fish Caviar Salmon
Yield: 4 Servings

6		Hard-cooked eggs, peeled
1/4	ts	Grated lemon rind
3	tb	Olive oil
1	tb	Fresh lemon juice
		Salt
		Freshly ground pepper
	ds	Cayenne pepper
18		Capers, drained
18		Fish eggs (Salmon roe
		Caviar)

Cut eggs lengthwise into halves. Lift out the yolks, and mash them with a fork until smooth. Blend in lemon rind, olive oil, lemon juice, salt and pepper to taste, and Tabasco. Fill eggs with the mixture and top each with either 3 capers or 3 fish eggs. Cover with a plate and chill before serving.

From: Calabria@aol.Com

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