Photo: Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli Recipe
Ingredients
Hard-Cooked Egg Aioli:
- 8 large eggs
- 2 1/2 cups mayonnaise
- 1/2 cup chopped fresh dill, plus dill fronds for garnish
- 6 tablespoons prepared horseradish
- 6 heaping tablespoons whole-grain Dijon mustard4 tablespoons capers, drained
- Salt and freshly ground black pepper
- 2 loaves Irish brown bread
- 40 paper-thin slices Irish smoked salmon
Directions
For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.
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By RoadHazard
on January 20, 2013
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Boring! The fancy 12-word title of this recipe boils down to just four words: bread, salmon, egg salad.
I made a big batch of this (more on that later and was pretty disappointed. It's really just your grandmother's egg salad dropped on some bread squares. And now I have a lot of it left over.
The portions must be off, too. I made the recommended 40 pieces and used well over a pound of salmon, but still have 80% of the "aioli" left over. 2-1/2 cups of mayonnaise, 8 eggs, and 8 Tbsp of mustard and horseradish makes a *lot* of egg salad. The portions should be cut in half, at least, and probably quarters.
It's not a bad snack by any means, but it won't impress anyone with your culinary skills. Bread. Salmon. Egg salad.
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