Question by drill: how do I prepare deviled eggs with salmon and caviar?
I ate them on Easter and want to prepare them. Does anyone have the recipe with salmon and caviar? It wasn’t very hot. Also, what kind of caviar is used? The aviar in the egg I ate was kind of red… thanks!!
Answers and Views:
Answer by Sue L
Red caviar sounds like salmon. It would be about as big as a small pea.
If it was the smaller stuff, the size of seeds, it would be flying fish roe.
I am not sure how yours was prepared since it could be done in many ways.
But I would use either in place of the yolk, the salmon roe possibly mixed with a little wasabi mayo.
If it is the flying fish roe, maybe just a little on top of the yolk mixture?
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John Monday says
I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com
Heather D says
EGGS STUFFED WITH SMOKED SALMON AND CAVIAR
3 tablespoons chopped fresh chives
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
12 ounces thinly sliced cold-smoked salmon, finely chopped
1/4 cup salmon caviar
12 hard-boiled eggs, shelled, halved, whites and yolks separated
Additional chopped chives
Lemon wedges
Assorted fresh herb sprigs
Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
Makes 8 servings.
W j says
EGGS STUFFED WITH SMOKED SALMON AND CAVIAR
serving size
Makes 8 servings.
ingredients
3 tablespoons chopped fresh chives
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
12 ounces thinly sliced cold-smoked salmon, finely chopped
1/4 cup salmon caviar
12 hard-boiled eggs, shelled, halved, whites and yolks separated
Additional chopped chives
Lemon wedges
Assorted fresh herb sprigs
preparation
Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
whome? says
yeah, i got the perfect recipe: you make the deviled eggs and put salmon and caviar on top.