Persimmon Appetizers

Preparation Time: 25 minutes
Cooking Time: 12 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

Color-coordinated appetizers that will surely impress your guests. They can also be served as a cold starter.

Carefully place the eggs in a pot, cover them with water, and place the pot on the stove. Wait for the water to boil. Remove the pot from the heat and let the eggs sit in the water for another 8 minutes, then drain them, cool them under cold running water, and peel them. Trim a small portion of the egg white from the ends with a knife to create flat surfaces for the egg halves to stand on. Then cut the eggs in half.
Wash the persimmons, remove the stems, and slice them. Remove any seeds if present. You will need 12 larger round slices. Slice the salmon into narrow strips and roll them into spirals. Wash the parsley, shake it dry, and pluck the leaves.
Prepare 6 smaller serving plates. First, arrange the parsley leaves on the plates, then place one slice of persimmon on top of the leaves. Add a few salmon rolls on each persimmon slice and drizzle with mayonnaise. Place the remaining persimmon slices on top of the salmon, then place the egg halves on top so the yolk is visible. Spoon some caviar onto the eggs and serve the prepared appetizer.