Generally speaking, I feel the same way about salmon that I do about eggplant: lukewarm. Smoked salmon, however, is the exception. Mixing it in with the deviled eggs makes a unique cocktail hors d'oeuvre for the holidays.
- 6 large eggs
- 2-3 ounces smoked salmon, finely diced
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons capers, finely chopped
- Salt and pepper, to taste
- Cayenne pepper, to taste
- Dill fronds, for garnish
Place the eggs in a large pot over medium-high heat and cover with water. Once the water has come to a boil, remove from heat and cover. Let the eggs sit in the hot water for 10 to 12 minutes, then drain the water and allow to cool.
Peel the eggs and cut lengthwise. Scoop out the yolks and place in a separate bowl, setting the whites aside.
Combine the salmon, mustard, lemon juice, olive oil, and capers with the yolks mix until smooth. Season with salt, pepper, and cayenne pepper to taste.
Spoon the mixture back into the egg white halves and plates, garnishing with drill fronds.