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Active Time: 25 Minutes
Total Time: 35 Minutes
Yield: Makes 16 halves
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| Here's a new twist on a party standby: deviled eggs topped with caviar. The checkerboard effect is achieved by using black sevruga or pressed caviar, red salmon caviar, and the yellow roe from whitefish. The eggs are cut in half widthwise, not lengthwise to make them manageable to eat with your fingers. The smoked salmon filling adds just the right touch of opulence to this colorful hors d'oeuvre. |
RECIPE INGREDIENTS
| 8 large eggs |
| For the Filling: |
| 1 1/2 ounces smoked or kippered salmon, rough chopped |
| White part of 1 scallion, finely chopped |
| 3 tablespoons cream cheese, at room temperature |
| 1 tablespoon mayonnaise |
| Freshly ground black pepper |
1 ounce sevruga caviar or pressed caviar |
| 1 ounce salmon roe |
| 1 ounce golden whitefish roe |
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DIRECTIONS
Cover the eggs with cold water in a pan. Bring the water to a boil, reduce the heat, and gently simmer the eggs for exactly 11 minutes. (More than 11 minutes and you will get a green ring around the yolk.) Run the eggs under cold water and shell them immediately. (As the cold water hits the hot egg, it will create a pocket of steam under the shell, which facilitates peeling.)
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Cut a 1/8-inch slice off the end of each egg, so that the halves will sit upright without wobbling. Cut each egg in half widthwise and carefully remove the yolk with a spoon. Place the egg yolks in a food processor with the smoked salmon and scallion white and puree until smooth. Add the cream cheese, mayonnaise, and pepper and puree until smooth. Pipe rosettes of salmon egg mixture into the egg white halves, using a piping bag fitted with a large star tip. If you don't have a piping bag, spoon the filling into the whites as neatly as you can.
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Using a fork, place small mounds of black caviar on some of the eggs, red on some, and yellow on some. To achieve a checkerboard effect, arrange the eggs in rows, alternating colors.
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Recipe created exclusively for Cooking.com by Steven Raichlen.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 16 halves
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