Remove mixture from blender and pour into a bowl and add the mayonnaise and chopped dill season well with salt and white pepper. Tip: For the mayo, we use the trim or the belly of the swordfish to make it smoking it for 15-20min at 150C till fully cooked, then cooled. If you can’t do this cooked pieces are fine.
Next, put a pan of water on to boil and put the whole eggs in the boiling water and cook for 7 minutes. Once cooked, used a slotted spoon to remove from the hot water and put them into cold ice water and leave to cool. Once cool, peel the shells and keep in the fridge until needed.