Smoked Salmon Stuffed Eggs

"These stuffed eggs can be good up to 2 days in the fridge. From Ricardo."
 
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Smoked Salmon Stuffed Eggs created by appleydapply
Ready In:
27mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • 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.

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  1. Leggy Peggy
    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.
     
  2. Taylor in Belgium
    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!!
     
  3. appleydapply
    Smoked Salmon Stuffed Eggs Created by appleydapply
  4. appleydapply
    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.
     
  5. bluemoon downunder
    Look so enticing, taste divine. But you'd certainly have to enjoy smoked salmon - doesn't everyone? - and the two herbs to love these as much as we do. I made these last night; have to confess to eating one then, and I have just enjoyed another two with coffee for a leisurely and flavoursome brunch. I'll certainly be making these for take-to-work-breakfasts and lunches. Love all the ingredients and they provided a great blend of flavours which have mingled more effectively overnight. I used low-fat sour cream. Made for Newest Zaar Tag. Thanks so much for sharing this yummy recipe, Boomette! :)
     

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<p><strong><span>I'm the host of Bargain Basement tag game in the cooking game forum.&nbsp; You're welcome to play anytime.&nbsp; You'll be surprised to find great recipes that were never reviewed.&nbsp; <br /></span></strong></p> <p>~~~~~~~~~~~~~~~~~~~~~~~~~~</p> <p><strong><span>I want to say a big thank you to everyone who tries my recipes and post photos. I don't always have the time to say thanks to each of you but be sure it's so appreciated :)</span></strong></p> <p>~~~~~~~~~~~~~~~~~~~~~~~~~~</p> <p>&nbsp;</p> <p><img src=http://i195.photobucket.com/albums/z205/jubespage/zwt6%20banners%20and%20photos/captain.jpg alt=width=150 height=200 /></p> <p><br /><img src=http://i27.photobucket.com/albums/c175/emmyduckie/zwt/ZwizzleBadge.jpg alt=width=200 height=300 /><br /> <br /><a title=banner3 href=http://www.flickr.com/photos/26630178@N05/3510953178></a><img src=http://farm4.static.flickr.com/3387/3510953178_b35b3086a8.jpg alt=banner3 width=500 height=250 /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> By Brooke The Cook in WI <br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt=/ /> <br /><a href=http://www.recipezaar.com/bb/viewtopic.zsp?p=3510511#3510511>&nbsp;<br />&nbsp;<br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <br />&nbsp;<br /></a><a title=Photo href=http://www.flickr.com/photos/boomette1/514183676></a><img src=http://farm1.static.flickr.com/252/514183676_f79b486466_m.jpg alt=good width=240 height=137 />&nbsp; <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /></p> <p><img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/ZTAA-sm.jpg border=0 alt=Photobucket /></p> <p><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/Pets-STKR.jpg alt=width=200 height=200 /></p>
 
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