INGREDIENTS
18 eggs
2 oz. cured and smoked trout or smoked salmon
6 Tbsp. creme fraiche
Zest and juice of 2 lemons
4 cloves roasted garlic
2 Tbsp. chopped parsley
1½ Tbsp. Dijon mustard
1 tsp. horseradish
Kosher salt to taste
2 oz. fresh trout or salmon roe, for garnish
3 Tbsp. finely chopped chives, for garnish
PREPARATION
• In a large bowl, prepare an ice water bath. Over high heat, bring a large pot of water to a boil. Boil the eggs 8 minutes, then remove and submerge them in the water bath until the eggs are cool to the touch.
• Peel the hard-boiled eggs and slice each in half lengthwise. Gently scoop out the yolks with a spoon and place them in a large mixing bowl. Set the whites aside.
• To the same bowl, add the smoked trout, creme fraiche, lemon zest, lemon juice, roasted garlic, parsley, mustard, horseradish and salt. Whisk vigorously until smooth and airy, about 2 minutes.
• Using a pastry bag or spoon, fill the center of each egg white with the yolk mixture. Garnish each with about œ teaspoon roe and a light sprinkle of chives.
This article appears in November 2014.