Smoked Salmon ‘Devilled’ Eggs
These savoury appetizers are the perfect complement to a holiday meal, whether it be Thanksgiving, Christmas or simply a gathering of your closest friends and family. The term “devilled” usually refers to spicy or zesty foods, and classic devilled eggs often contain mustard and/or hot sauce to warrant the name. As such, this smoked salmon version isn’t really devilled at all – however it is still one of our favourite recipes. You could easily just add some finely chopped SeaChange smoked salmon to your favourite devilled egg filling, but this one, made with a base of olive oil, lemon juice, fresh herbs, and capers rather than mayonnaise, is a nice departure from the expected.
Adapted from Bon Appetit. Makes 24 pieces/serves 8.
1 dozen hard boiled eggs
3 tbsp chopped fresh chives
1 tbsp chopped capers
2 tbsp olive oil
1 1/2 tbsp fresh lemon juice, plus extra to taste
227 grams (8 oz) pouch of SeaChange Smoked Sockeye Salmon
salt and pepper
fresh herbs and lemon wedges, for garnish
Peel the eggs and cut them in half. Remove the yolk, reserving eight of the yolks (discard the remaining four yolks, or keep them for another use). Arrange the egg halves on a paper towel-lined plate or baking sheet.
In a medium bowl, mix together the olive oil, lemon juice, fresh herbs, and capers.
Open the package(s) of SeaChange smoked sockeye salmon, drain the juice, scrape off the skin, and chop the salmon finely. Add to the herb mixture. Finely chop the reserved egg yolks and add them to the herb mixture as well.
Fold everything together gently and season to taste with salt, pepper, and more lemon juice. Fill each egg half with a heaping spoonful of the smoked salmon mixture. Cover lightly with plastic wrap and chill until you are ready to serve (up to 8 hours). Arrange the eggs on a serving plate and decorate with fresh herbs and lemon wedges.
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