Wednesday, February 23, 2011

Smoked Salmon Deviled Eggs

These make such a nice presentation.  They are great for a small gathering and they are another Barefoot Contessa recipe.  I LOVE that lady.
·        8 boiled eggs
·        4 ounces of finely chopped smoked salmon
·        2 ounces of cream cheese
·        ½ C. sour cream
·        2 T. mayonnaise
·        2 T. finely chopped chives
·        1 T. fresh squeezed lemon juice
·        1 t. kosher salt
·        ½ t. fresh ground black pepper
·        Salmon roe

1.      Boil eggs, then peel and cut them lengthwise
2.      Carefully remove yolks and place in a mixing bowl
3.      Mash egg yolks with a mixer, then add each of the ingredients to the bowl saving the salmon for the last ingredient
4.      Spoon mixture into egg halves or use a pastry bag
5.      Place eggs in the refrigerator for at least 30 minutes
6.      When ready to serve, put a garnish of salmon roe on the top and sprinkle with more chives, salt, and pepper

Tips and Tricks:
·        I use kitchen shears to cut chives.  It is much easier than cutting with a knife.
·        Salmon roe is not something you can pick up at the local grocery store.  I found it at an Oriental market.

No comments:

Post a Comment