Vida Recetas Editorial
Stuffed eggs are a classic of make-the-most-of cooking and festive tables. This version with smoked salmon adds a sophisticated touch and a delicious flavor that everyone will love. It's an easy recipe, ideal as a starter, appetizer, or for a buffet. The combination of the smooth yolk with the salmon, spring onion, and sauces creates a creamy texture and a very pleasant contrast of flavors. Plus, it's a lighter alternative to the traditional tuna version, and you can use melva or mackerel if you prefer.
In short, stuffed eggs with salmon that will become one of your must-haves for any occasion.
Prep
10 min
Cook
20 min
Servings
2
Cook the eggs and let them cool.
Chop some lettuce leaves finely and distribute them on a plate like a rug.
Remove the shell from the eggs, wash them and cut them into halves by placing the yolks separately in a bowl (where we will make the mixture for the filling) and the whites in half on the plate where we put the lettuce rug.
Using a fork, mash the yolks and add the shredded salmon and a little salt (to taste).
I have replaced the traditional recipe with tuna with this other fish and it can be done in the same way with melva, mackerel, etc.
Add some finely chopped scallions and continue to mix everything.
It can also be replaced by normal onion, very finely chopped.
Add some mayonnaise and a little ketchup.
The proportion of each sauce is personal to each one. You can even eliminate ketchup leaving only the mayonnaise.
I like a higher proportion of mayonnaise than ketchup since I will use this second sauce again later to decorate.
Mix everything and with the help of a fork or spoon, fill in the egg whites.
To decorate, draw a line of ketchup on each egg and add a little hat with half an olive.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 20 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
