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Caramelized Salmon Deviled Eggs
1
Salmon fillet; (6−ounce)
Salt
Freshly ground pepper
1
1
1
1
1
2
/2 Cup Sugar
Dozen hard−boiled eggs; halved
/2 Cup Mayonnaise
Tablespoon Minced shallots
/2 Fresh lemon; juiced
Ounce Sevruga caviar
Season the salmon with salt and pepper. Dredge the salmon in the sugar,
coating well. Heat a small saute pan, over medium heat. When the pan is hot,
add the salmon and sear for 2 to 3 minutes on each side, until the salmon is
caramelized on both sides. Remove from the pan and cool completely. Flake
the salmon into small pieces.
Place the egg yolks in a mixing bowl and the whites on a serving plate.
Season the whites with salt. With a fork, mash the egg yolks. Add the
salmon, mayonnaise, shallots and lemon juice. Mix well. Season with salt and
pepper. Fill the egg whites with the salmon mixture. Cover with plastic wrap
and chill completely. Remove and garnish with caviar.
Yield: 12 servings
Caramelized Salmon Deviled Eggs
87
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