Ingredients
- 1 (6-ounce) salmon fillet
- Salt
- Freshly ground black pepper
- 1/2 cup sugar
- 1 dozen hard-boiled eggs, halved
- 1/2 cup mayonnaise
- 1 tablespoon minced shallots
- 1/2 fresh lemon, juiced
- 2 ounces sevruga caviar
Directions
Season the salmon with salt and pepper. Dredge the salmon in the sugar, coating well. Heat a small saute pan, over medium heat. When the pan is hot, add the salmon, and sear for 2 to 3 minutes on each side, until the salmon is caramelized on both sides. Remove from the pan and cool completely. Flake the salmon into small pieces.
Place the egg yolks in a mixing bowl and the whites on a serving plate. Season the whites with salt. With a fork, mash the egg yolks. Add the salmon, mayonnaise, shallots, and lemon juice. Mix well. Season with salt and pepper. Fill the egg whites with the salmon mixture. Cover with plastic wrap and chill completely. Remove and garnish with caviar.
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By jadams10_8553468
Hermosa Beach, CA
on March 21, 2011
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Simply awesome as a Thanksgiving appetizer. Everyone raved and they were gone in no time. I substituted blanched asparagus tips for the caviar (too expensive and arranged it with a flake of the salmon on top.
By commerz_13154409
Naperville, 52
on September 16, 2010
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Each time I have served these deviled eggs, I have received rave reviews and the eggs get gobbled up quickly. I have been asked for the recipe numerous times. They are fairly easy to make but look and taste very gourmet. I have made them with and without the caviar garnish. While the caviar does add a little something extra and gives the eggs a great look, it is a bit expensive and some people really don't want to try caviar. This recipe is a guaranteed hit.
By Chef #1489882
Oklahoma City, OK
on June 30, 2008
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I've been making these for a couple of years now on special occasions. I add a lil Liquid Smoke when I can't find (or afford the Smoked Salmon at the store. I find the "smoked" flavor works great with these. I don't "carmalize" them at all thus far, but I must try it. I could swear E had another recipe with the "smoked" Salmon, but I can't find it. These are just great...HOWEVER, I've taken them to SOME parties and they went untouched. Some palletes are not all the same, unfortunately. Make sure your guests will appreciate them before serving! Thanx Emeril!
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