Prep 23 mins
Cook 17 mins
These are from Grace Parisi from F&W Magazine, December 2007 edition from Best Holiday Hors d'Oeuvres. She tops hard-boiled eggs with julienned radishees, salmon caviar, and brown butter for a tempting aperitif! The recipe inspired was by an appetizer from Manhattan's "Prune" restaurant. Update: 04/25/08 - these were lovely, I served them at a luncheon for Passover!
- 12 large eggs
- 3 large radishes, finely julienned
- 2 tablespoons creme fraiche or 2 tablespoons sour cream
- 1⁄2 teaspoon finely grated lemon zest
- fresh ground black pepper
- 1 ounce salmon roe
- 2 tablespoons unsalted butter
- 1 pinch crushed red pepper flakes (optional)
- Put the eggs in a large saucepan, cover with cold water and bring to a rolling boil.
- Cover tightly and remove from the heat; let stand for 12 minutes.
- Fill a medium bowl with ice water.
- Pour out the water from the saucepan and shake the pan gently to crack the egg shells.
- Transfer the eggs to the ice water to cool, then pat the eggs dry.
- Peel the eggs and halve each one lengthwise.
- Slice a thin sliver from the bottom of each egg half to keep it steady.
- In a small bowl, combine the radishes with the creme fraîche, lemon zest and a pinch each of salt and pepper.
- Spoon the radishes onto the eggs and top with a small dollop of salmon caviar.
- In a small skillet, cook the butter & crushed red pepper flakes, if using, over moderate heat until lightly browned and fragrant, about 5 minutes.
- Season with salt and spoon a small drizzle over the caviar.
- Serve right away with elegant, toasty Champagne: Taittinger La Française NV.