March 6, 2012
Easter Eggs ( Salmon, Egg, Cucumber and Dill)
Ingredients:
- 10 Large Eggs
- 1 bunch Live Dill
- 1 medium cucumber
- 4 oz smoked salmon
Preparation:
- Boil the eggs in a large pan with eggs immersed. The water level should be one inch higher than the top of the eggs.
- Bring the water to boil for 1 mins. Remove the pan from the heat and let it sit for at least 15 mins with lid covered.
- Cool the eggs in the running water.
- Prepare the salmon and cut the salmon into the small pieces. Ground the fresh dill and keep some dill for embellishment later. Cut the cucumber into the small pieces.
- Peel the egg shell and remove the yolk and keep 5 yolks.
- Mix yolk, cucumber, salmon and dill. Also keep salmon for later embellishment as well.
- Fill one spoon of salmon mixture into each half egg white, add rest of the salmon on the top of the egg white.
- Store the plate at cold for at least 2 hours.
- Garnish the egg with dill before serving.
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