Cooking Index - Cooking Recipes & IdeasDeviled Eggs With Smoked Salmon, Fennel And Capers Recipe - Cooking Index

Deviled Eggs With Smoked Salmon, Fennel And Capers

Celery can be substituted for the fennel; the taste is different but the crunch is there. These can be made several hours ahead and refrigerated, covered loosely with plastic wrap.

Type: Eggs
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

4   Hard-boiled eggs - cooled, peeled,
  And halved lengthwise
2 tablespoons 30mlLight sour cream
2 teaspoons 10mlLight mayonnaise
2 tablespoons 30mlFinely-minced fennel
2 tablespoons 30mlMinced smoked salmon
2 teaspoons 10mlMinced red onion
2 teaspoons 10mlDrained capers
  Salt - to taste
  Freshly-ground black pepper - to taste
1 teaspoon 5mlSnipped chives - for garnish

Recipe Instructions

Place the yolks in a small bowl. Use a fork to mash them. Add the sour cream and mayonnaise. Mix until smooth. Stir in the fennel, smoked salmon, onion and capers. Taste; add salt and pepper to taste. (Be careful, as smoked salmon can be very salty).

Spoon the mixture into the whites, dividing evenly, and smoothing the surface. (Alternatively, a pastry bag fitted with a fluted tube can be used.) Garnish the eggs with chives.

This recipe yields 8 servings.

Each serving: 47 calories; 129 mg sodium; 96 mg cholesterol; 3 grams fat; 1 gram saturated fat; 1 grams carbohydrates; 3 grams protein; 0.09 gram fiber.

Source:
The Los Angeles Times, 01-09-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.