Eggs filled with mackerel


1 can of mackerel filets, 6 eggs, 5 dag of butter, salt, pepper, 1 tablespoon of lemon juice, a few leaves of lettuce, and olives for garnish.


Open the can, separate mackerel from oil and leave it to dry. Cut the top of the hard-boiled eggs (so that they can stand upright) and scoop out the yolks with a spoon. Crush the yolks in a deep dish, and add melted butter and chopped mackerel. Mix until it starts to resemble a smooth cream. Add some lemon juice. Fill the eggs with this mixture, garnish with olives. Put eggs on lettuce leaves to serve.