Prep 15 mins
Cook 12 mins
These stuffed eggs can be good up to 2 days in the fridge. From Ricardo.
- 6 eggs
- 1⁄4 cup sour cream
- 1 teaspoon fresh dill, chopped
- 1⁄4 teaspoon ground fennel
- 60 g smoked salmon, finely sliced, cut in 12 squares of about 2 inches
- fresh dill
- salt and pepper
- In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs.
- Cut the eggs in half and remove the yolks.
- In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper.
- Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.
I made this wonderful recipe last week for a very special occasion. We had a full-on afternoon tea to celebrate the life of hubby's Aunt Esther, who lived with us for almost 8 years and who died in demented aged care just before she turned 99. Esther would have loved this dish, and our guests certainly did. I made as written, but did a triple batch. Sorry I couldn't get a photo -- the guests were too quick. Thanks for posting such a great party dish.
Well for the idea alone I have to give 4 stars because I used the idea but used the typical mayo/mustard/green onion/chopped pickle filling. I finely chopped salmon and mixed that in my filling too and then finely sliced the salmon so it was sort of shredded as the nest in the egg. These were gone in a jiffy, the salmon was subtle for those of us who aren't crazy about it but will eat it and the salmon lovers couldn't pop them in their mouths fast enough! Great idea with a world of creative fillings!!
This was a very tasty and easy way to serve smoked salmon, which is one of our favorite foods. The only thing I would do differently is garnish with either capers or chopped green onions. It was great for breakfast, but would be good for lunch, too, served with sliced tomatoes.