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Checkerboard of Caviar Eggs Recipe
Makes 16 halves
Here's a new twist on a party standby: deviled eggs topped with
caviar. The checkerboard effect is achieved by using black sevruga
or pressed caviar, red salmon caviar, and the yellow roe from
whitefish. The eggs are cut in half widthwise, not lengthwise to
make them manageable to eat with your fingers. The smoked salmon
filling adds just the right touch of opulence to this colorful hors
d'oeuvre.
RECIPE INGREDIENTS
8 large eggs
For the Filling:
1 1/2 ounces smoked or kippered salmon, rough chopped
White part of 1 scallion, finely chopped
3 tablespoons cream cheese, at room temperature
1 tablespoon mayonnaise
Freshly ground black pepper
1 ounce sevruga caviar or pressed caviar
1 ounce salmon roe
1 ounce golden whitefish roe
RECIPE METHOD
Cover the eggs with cold water in a pan. Bring the water to a boil,
reduce the heat, and gently simmer the eggs for exactly 11 minutes.
(More than 11 minutes and you will get a green ring around the
yolk.) Run the eggs under cold water and shell them immediately. (As
the cold water hits the hot egg, it will create a pocket of steam
under the shell, which facilitates peeling.)
Cut a 1/8-inch slice off the end of each egg, so that the halves
will sit upright without wobbling. Cut each egg in half widthwise
and carefully remove the yolk with a spoon. Place the egg yolks in a
food processor with the smoked salmon and scallion white and puree
until smooth. Add the cream cheese, mayonnaise, and pepper and puree
until smooth. Pipe rosettes of salmon egg mixture into the egg white
halves, using a piping bag fitted with a large star tip. If you
don't have a piping bag, spoon the filling into the whites as neatly
as you can.
Using a fork, place small mounds of black caviar on some of the
eggs, red on some, and yellow on some. To achieve a checkerboard
effect, arrange the eggs in rows, alternating colors.
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