Monday, January 8, 2018

Salm I Am App

Ahhh yes, the Salm I Am, not to be confused with Sam-I-am that fellow who likes green eggs and ham (which totally just gave me a new recipe idea by the way *mental note*). Salmon and eggs are probably in my top five favorite food combos of all time. There's just something about the rich and velvety texture of the eggs with the salty smoky flavor of the fish that hits the spot sooooo when your friend gives you FRESHLY smoked salmon straight from her fisherman relative (one of the many perks of living in the PNW) I had no choice but to let this delicious ingredient shine atop a golden pedestal.

Now, when it comes to the actual deviled egg, I am pretty much a purist - salt and pepper plus a zing of mustard and the perfect amount of mayo is a solid foundation for the perfect bite. Add some extra saltiness with some capers and fresh dill and ya got yourself a bite of yum.

print recipe

Smoked Salmon Deviled Eggs
Yield: 24 Bites
  • 12 large eggs
  • 1/4 cup Mayo
  • 1 tsp paprika
  • 2 tsps brown mustard
  • 1/2 tsp white pepper
  • 1/2 cup flaked smoked salmon
  • fresh dill and capers to garnish
1. Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
2. Peel the eggs and then slice them in half lengthwise.
Remove the yolks carefully. Place the yolks in the bowl of
an electric mixer fitted with the paddle attachment and
arrange the whites on a platter in a single layer with the
cut sides up and sprinkle with salt.
3. Add mayo and seasonings to egg yolks and mix until it’s a pipeable consistency. Using a pastry bag fitted with a round or star tip, pipe egg yolk mixture into egg halves. Refrigerate for at least 30 minutes.
4. When ready to serve, top with capers, fresh dill and smoked salmon.

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