Finely chop the spinach, puree them in a blender and squeeze the juice out of it through cheesecloth folded in four

The eggs boil hard boiled, clean. Cut along. Remove the yolk, put it in a separate plate. Spinach juice is heated nearly to boiling. The hot juice omit egg whites and leave it there for 1 hour. They will turn a pale green color.

For the mousse herring cut into fillets. If caught with eggs - all excellent! The eggs will go to the cause

Squeeze the juice from the lemon

Onion chop and fry in oil until light Golden brown

In the bowl of a blender combine the fillet and ROE of herring, boiled peeled beets, sliced, lemon juice, yolks of eggs, fried onions, mayonnaise. Blender turn it all into a homogeneous mousse. Added capelin ROE (Pollock), stir. Taste for salt. If necessary doselevel. Add pepper to taste. If herring with caviar, and the amount of capelin ROE (Pollock), and to reduce or eliminate altogether. And you can put one and the other. I did just that!

Dyed egg whites take out of the spinach juice and dry cloth. Spread on a plate

Put mousse in a pastry bag and fill the halves of eggs. Voila!! Of course such a contrast green and crimson to attract the attention of your guests!!! And the food - very ordinary! The beetroot mousse has good coloring effect. And if you fill the whites with the mousse in advance, then get on a green background unappetizing purple headband. Stuffed eggs just before serving!. You can color the whites and put them in a container in the fridge. And also to prepare the mousse, and put it in the fridge. They can safely be kept there for up to 2 days. And just before serving, fill half the eggs with the mousse and serve!!!