Chef Marco
Perfect for any gathering or special occasion, stuffed eggs with salmon mousse bring a burst of flavor and elegance to your appetizer table. They are not only delightful to eat but also visually appealing, making them a favorite among guests.
Why Make This Recipe
Stuffed eggs with salmon mousse are a wonderful combination of creamy, smoky, and tangy flavors. They are simple to prepare yet feel upscale enough to impress at parties or family gatherings. Plus, these bite-sized treats are an excellent source of protein and can be customized to suit various tastes. Whether you’re hosting a brunch, a holiday celebration, or just enjoying a casual get-together, these stuffed eggs are sure to be a hit!
How to Make Stuffed Eggs with Salmon Mousse
Ingredients:
- 6 eggs
- 200 g smoked salmon
- 100 g cream cheese
- 1 tablespoon lemon juice
- Fresh or dried dill
- Salt
- Pepper
Directions:
- Start by boiling the eggs for 10 minutes. Once cooked, let them cool before peeling.
- In a blender, combine the egg yolks, smoked salmon, cream cheese, lemon juice, and dill. Blend until you achieve a light and airy mousse texture. Season with salt and pepper to taste.
- Using a spoon or a piping bag, fill the egg whites with this creamy mousse mixture.
- Arrange your stuffed eggs on a lovely platter and place them in the refrigerator before serving. For a delightful touch, garnish with fresh dill.
How to Serve Stuffed Eggs with Salmon Mousse
These stuffed eggs are perfect as a standalone appetizer or can be served alongside other finger foods like crackers, vegetable platters, or dips. For an elegant presentation, place them on a decorative platter or serve them in individual egg cups. They are best enjoyed chilled and can be garnished with additional dill or a sprinkle of paprika for extra flair.
How to Store Stuffed Eggs with Salmon Mousse
If you have leftovers (which is rare!), store the stuffed eggs in an airtight container in the refrigerator. They can last for about 2-3 days, but it’s recommended to consume them within the first day or two for the best taste and texture. Avoid freezing, as the creamy mousse may not hold up well after thawing.
Tips to Make Stuffed Eggs with Salmon Mousse
- Make sure to use room temperature ingredients to achieve the best blending consistency.
- For a smoother mousse, blend longer to incorporate more air.
- If you’re in a hurry, you can prepare the filling in advance and fill the eggs just before serving.
Variation
Feel free to experiment with different fillings! You can add ingredients like capers, finely chopped onions, or even a splash of hot sauce for some kick. You could also substitute the salmon with crab meat or a vegetarian option like avocado for a different twist.
FAQs
Q: Can I use regular salmon instead of smoked salmon?
A: Yes, you can use cooked salmon, but the flavor profile will be different. Smoked salmon adds a rich, savory depth that enhances the dish.
Q: Is there a way to make this recipe healthier?
A: Absolutely! You can reduce the amount of cream cheese and substitute it with Greek yogurt or a lighter cream cheese alternative to cut down on calories.
Q: How many servings does this recipe yield?
A: This recipe yields about 3 servings, which consists of 6 halves of stuffed eggs. Adjust the quantities based on your guest list!
Elegant Appetizer for Any Gathering
Description
Stuffed eggs with salmon mousse are a delightful combination of creamy, smoky, and tangy flavors, perfect for parties or casual gatherings.
Ingredients
Instructions
- Start by boiling the eggs for 10 minutes. Once cooked, let them cool before peeling.
- In a blender, combine the egg yolks, smoked salmon, cream cheese, lemon juice, and dill. Blend until you achieve a light and airy mousse texture. Season with salt and pepper to taste.
- Using a spoon or a piping bag, fill the egg whites with this creamy mousse mixture.
- Arrange your stuffed eggs on a lovely platter and place them in the refrigerator before serving. Garnish with fresh dill.
Notes
- Use room temperature ingredients for best blending consistency.
