Hello Everyone, welcome to the uTry.it Channel. This is Amy Tong.
Today, I want to share with you this gorgeous and delicious recipe.
It'll be the perfect appetizer for your parties or Easter Sunday brunch.
It's savory, creamy, and so decadent!
I promise this will be the best Deviled Egg you've ever tried!
Follow me to the kitchen and I'll show you how to make these Smoked Salmon Deviled Eggs.
First, bring a large pot of water to a boil.
Lower the heat to a simmer and carefully add 6 large eggs into the water.
After making hard boiled eggs for my kids for so many years, I realized adding your eggs into hot water makes it much easier to peel!
If you and your eggs while the water is still cold, the egg shells tend to stick to the egg whites after they're cooked.
Which will make it much harder to peel and you definitely don't want that.
Simmer your eggs for 15 minutes uncovered.
Transfer the eggs to a bowl of iced water until they are cool to handle.
Gently crack the eggs on a hard surface and peel off the egg shells.
See how easy it is to peel the egg shells?
If you follow my tips, your eggs will come out nice and smooth as well.
After you peel off the egg shells, cut the eggs in half lengthwise.
See the inside of the eggs? They are as beautiful as they are on the outside.
Transfer the egg yolks in a large bowl and arrange your egg whites on the serving platter.
With a fork, smash the egg yolks until there's no big lumps.
Then, stir in 6 tablespoons of sour cream, 1 1/2 ounces of room-temperature cream cheese,
1 1/2 tablespoon of minced chives, 2 teaspoons of fresh lemon juice,
1 teaspoon of chopped dill, 3 ounces of smoked wild salmon.
The salmons are usually in thin slices, cut them in the same direction so they turn into thin strips.
Then, cut on the other direction so the salmons are finely minced.
And here's a fun fact for you: Did you know that the omega-3 fatty acids found in salmon is actually from the algae that the salmon consumed?
That is one of the main reason why I would use wild salmon instead of farm raised salmons.
Add your minced salmon into the egg yolk mixture along with 2 tablespoons of Japanese mayonnaise.
I will list the product link below this video for your reference.
Mix all the ingredients with a fork until the mixture is well incorporated.
Season the mixture with 1/2 a teaspoon of kosher salt and a 1/4 teaspoon of ground pepper.
Since the smoked salmon is quite salty, that's why I only use 1/2 a teaspoon of salt.
You can taste the mixture and adjust it to your own preference.
Fit a large open star tip into your piping bag and transfer your egg yolk mixture into the pastry bag.
And here's a tip for you: If you place your piping bag in a tall glass, it will make your transferring much easier.
Next, pipe your egg yolk mixture into the prepared egg whites.
Be very generous when you pipe on the egg yolk mixture because it's super delicious.
Garnish the top with a little bit more chopped chives and a spring of dill.
Last but not least, a small spoonful of salmon eggs and your smoked salmon devil eggs are all done!
I hope you enjoy today's tutorial and will give this recipe a try soon.
I'm sure your family will love this recipe as much as my family does.
I want to wish you all a wonderful spring break and Easter weekend!
Before you go, please remember to click on the subscribe button and subscribe to my channel.
This way, you will be the first to know when I have a new tutorial.
Thank you so much for watching and I'll see you all next week!
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