SMOKED SALMON DEVILED EGGS

 For New Years Day we had the World's Best smoked Salmon, Cambridge House. The New York Times agrees with me.

We had some leftover so I made Deviled Eggs. They were delish! 

Cambridge House uses premium quality fresh Scottish Salmon, hand cured and smoked right here in Santa Barbara. Treat yourself to some Cambridge House Smoked Salmon or Santa Barbara Smoke House Salmon. You can find it at Whole Foods or Lazy acres in Santa Barbara.

SMOKED SALMON DEVILED EGGS

 8 extra large eggs

1/4 cup creme fraiche or sour cream

1 TBSP. mayonnaise

1 tsp. Dijon mustard

1 TBSP. freshly squeezed lemon juice (or more to taste)

2 TBSP. minced fresh chives

4 ounces smoked salmon, minced

Freshly ground pepper to taste


Garnish with capers and chopped chives 


Place the eggs in a large pot and cover with cold water. Bring the water to a boil, cook for 2 minutes, then turn off the heat and allow the eggs to rest in the water for 10 minutes. Drain the eggs and cover with cold water; set aside to cool.

Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in the bowl of a food processor or blend with a hand blender.


Place the whites on a serving platter. To the yolks, add the creme fraiche or sour cream, cream cheese, mayonnaise, Dijon, and lemon juice; process until smooth and completely combined. Transfer the mixture to a medium bowl and fold in the salmon and chopped chives. Season to taste with freshly ground black pepper.

Using a spoon or a piping bag, fill the whites generously with the yolk mixture. Cover loosely with plastic wrap and refrigerate for at least 30 minutes for the flavors to blend.


When ready to serve, sprinkle with optional garnishes.


Recipe adapted slightly from www.thegalleygourmet.net