Salmon-stuffed eggs

Salmon-stuffed eggs

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
16 flat anchovy fillets
milk
8 hard-boiled eggs, halved
90g smoked salmon, chopped
125g Mayonnaise
freshly ground black pepper
capers
1 tablespoon fresh dill or chives, snipped
watercress, to serve
or lettuce, shredded, to serve

Method

  1. Drain oil from anchovies and put fillets in a shallow dish with a little milk to cover.
  2. Remove yolks from the egg halves and mash with smoked salmon, mayonnaise and pepper. Spoon mixture back into egg whites, mounding it.
  3. Drain anchovies, pat dry and cut each fillet lengthways into 2 strips. Garnish each egg with 2 strips anchovy, crossed in the centre. Place a caper on each half of yolk and sprinkle with dill or chives. Arrange on cress or lettuce.
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