Salmon devilled eggs
We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Makes 16
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 73 4%
Fat 6.4g 9%
Saturates 1.3g 7%
Sugars 0g 0%
Salt 0.2g 3%
Protein 4g 8%
Carbs 0.1g 0%
Fibre 0g -
Of an adult's reference intake
Ingredients
- 8 large free-range eggs
- 25 g smoked salmon
- 4 sprigs of fresh dill , plus extra for serving
- 1 pinch of cayenne pepper
- MAYONNAISE
- 1 large free-range egg yolk
- 2 teaspoons Dijon mustard
- 1/2 lemon , (20ml juice)
- 100 ml olive oil
- 100 ml sunflower oil
Recipe From
Jamie Magazine
By Rodney Dunn
Method
- In a saucepan, cover the eggs with cold water and bring to the boil over a high heat.
- Simmer for 6 minutes, then drain and pop the eggs in cold water to cool.
- Peel and halve them lengthways, scoop the yolks into a bowl and roughly mash. Set aside.
- Make your mayonnaise. In a bowl, whisk the egg yolk, mustard and lemon juice with an electric whisk until frothy.
- Combine the oils in a jug, then drizzle them into the egg mixture, whisking constantly until combined. Season to taste with sea salt and black pepper.
- Add 60g of mayo to the egg yolks (refrigerate the rest for up to a few days).
- Finely chop and stir in the salmon and dill fronds, then add the cayenne pepper and mash to combine.
- Spoon into the egg whites, top with extra dill and serve immediately.
Features:)
Directly in the purpose
not bad!!!
I apologize for interfering ... But this topic is very close to me. Is ready to help.