Eggs Stuffed with Smoked Salmon and CaviarMark Thomas
Talk about deviled eggs: The decadent filling includes smoked salmon and salmon caviar. What to drink: A chilled dry rosé is refreshing; it also stands up to the sweet-sour components of this menu.
Recipe information
Yield
Makes 8 servings
Ingredients
3 tablespoons chopped fresh chives
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
12 ounces thinly sliced cold-smoked salmon, finely chopped
1/4 cup salmon caviar
12 hard-boiled eggs, shelled, halved, whites and yolks separated
Additional chopped chives
Lemon wedges
Assorted fresh herb sprigs
Preparation
Step 1
Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
Step 2
Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
