December 7, 2008

Salmon Herb Stuffed Eggs

6 jumbo hard-boiled eggs, cut in half lengthwise
1/4 cup finely chopped smoked salmon
1 tablespoon finely chopped fresh dill
1 tablespoon chopped capers
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
freshly ground pepper
1 cup Herb Dressing (see below)

Herb Dressing:
2 tablespoon finely chopped fresh tarragon (or 1 teaspoon dried tarragon)
2 tablespoon finely chopped fresh chervil
2 tablespoon finely chopped parsley
2 tablespoon finely chopped watercress
1/2 garlic clove, minced
l/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon juice
Salt and freshly ground pepper

Work egg yolks through a sieve into a mixing bowl, add smoked salmon, dill, and capers, and mix well. Add mustard, mayonnaise, and pepper to taste, and blend well. Fill egg cavities with the mixture, press halves together neatly and securely, and trim the broad bases of the eggs so they stand upright on a serving dish. Spoon herb dressing over eggs.

Combine the herbs and garlic in a mixing bowl, add the sour cream, mayonnaise, lemon juice, and salt and pepper to taste, and blend thoroughly. Makes about 1-1/4 cups of dressing.

Yield: 6 servings

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