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Smoked Salmon “Scotch” Deviled Eggs with goat cheese and sour cream
Ingredients
For The “Scotch”
For The “Devil”
For The “Garnish”
Instructions
To Scotch
  1. Heat cooking oil to 350 degrees in a heavy bottom pot or electric fryer.
  2. Add smoked salmon to food processor. Chop until smooth.
  3. Remove salmon from food processor and place between 2 layers of plastic wrap. Press (or use a rolling pin) salmon between wrap layers until a thin sheet of salmon is formed.
  4. Portion salmon into 6 equal sections.
  5. Using your hands, wrap 1 section around 1 hardboiled egg, making sure egg is fully covered.
  6. Repeat with the other 5 eggs.
  7. Whisk raw eggs in a bowl.
  8. Pour bread crumbs in a separate bowl.
  9. Dredge salmon covered eggs in whisked egg mixture and coat in bread crumbs.
  10. Lower eggs into fryer & Fry for approximately 1 minute or until golden brown.
  11. Remove from fryer and let cool.
To Devil
  1. Once cooled, slice eggs lengthwise and remove yolks.
  2. Blend yolks, sour cream and goat cheese until smooth. Add salt and pepper to taste.
  3. Using a pastry bag (or Ziploc bag), pipe yolk mixture into eggs.
To Garnish
  1. Top eggs with a combination of cornichons, red onion and capers.
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