One of my favorite Things: Seachange Seafoods from Saltspring Island Seachange : use only wild salmon, contain the purest ingredients possible, are made to international food safety standards, are authentically Canadian! Smoked Salmon “Devilled” Eggs Adapted from Bon Appetit. Makes 24 pieces/serves 8. 1 dozen hard boiled eggs 3 tbsp chopped fresh chives 1 tbsp chopped capers 2 tbsp olive oil 1 1/2 tbsp fresh lemon juice, plus extra to taste 227 grams (8 oz) pouch of SeaChange Smoked Sockeye Salmon salt and pepper fresh herbs and lemon wedges, for garnish Peel the eggs and cut them in half. Remove the yolk, reserving eight of the yolks (discard the remaining four yolks, or keep them for another use). Arrange the egg halves on a paper towel-lined plate or baking sheet. In a medium bowl, mix together the olive oil, lemon juice, fresh herbs, and capers. Open the package(s) of SeaChange smoked sockeye salmon, drain the juice, scrape off the skin, and chop the salmon finely. Add to the herb mixture. Finely chop the reserved egg yolks and add them to the herb mixture as well. Fold everything together gently and season to taste with salt, pepper, and more lemon juice. Fill each egg half with a heaping spoonful of the smoked salmon mixture. Cover lightly with plastic wrap and chill until you are ready to serve (up to 8 hours). Arrange the eggs on a serving plate and decorate with fresh herbs and lemon wedges. Available at Be Gifted: Maple Glazed Smoked Salmon, Smoked Sockeye Salmon, Crab Pate and Smoked Salmon Pate! Michaela
Posted on: Sun, 14 Dec 2014 17:38:53 +0000
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