Monday, November 15, 2010


After living in the Pacific Northwest for so many years, one thing I miss so very much is good salmon. At least here in the Midwest, we can get really good smoked salmon, beautiful in fact. So during this holiday season, put a little twist in your traditional deviled eggs.
You can make the eggs and the filling a day ahead, just make sure you store them separately and fill the eggs before serving.
6 large hard boiled eggs
6 oz cold smoked salmon finely diced
1/4 chives finely chopped
1/4 cup mayonnaise
2 tbl shallots minced
2 tbl capers drained, rinsed and chopped
1 tbl fresh lemon juice
1/2 tsp lemon zest
fresh ground pepper
Let the hard boiled eggs cool, then peel and cut them in half lengthwise. Remove the yolks, put in a bowl and break them apart with a fork. Add the salmon, mayonnaise, shallot, capers, lemon juice and zest, 3 tbl of the chives and 1/8 tsp of pepper. Mix well.
Using a spoon or an ice cream scooper, mound the filling into the egg halves. Garnish with the remaining 1 tbl chives and a pinch of pepper.
Great twist to a legend!


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