Thursday, March 26, 2015

Smoked Salmon Deviled Eggs with a Lox Rosette


A Spring 2015 Brunch Menu




Mention a celebration brunch and I immediately envision Eggs Benedict with extra Hollandaise... Sticky Buns dripping with caramel... Onion Bagels loaded with Lox and Cream Cheese... Creampuffs... Shrimp and Creamy Cheese Grits... Oh, how that list goes on. This year I aimed for a lighter menu when planning a brunch with friends to welcome Spring. Reality check: Pat prefers healthy meals and Rick is training for an April IronMan triathlon, so I lost any real excuse to get wild and crazy with butter and sugar. Okay, that also meant I would spend less time on last-minute cooking and more time visiting with guests - always a good thing.   

Not that every item was light and low calorie (think ham-and-cheese filled croissant with herb sauce), but the buffet did offer a variety of choices; hopefully something for everyone. Conversation flourished, the hours flew by, and Spring joined the party with a fine display of ever-changing weather. 


Brunch Menu: Spring 2015

Smoked Salmon Squares
Caprese Salad with a Light Vinaigrette
*Smoked Salmon Deviled Eggs With Lox
Fresh Fruit Platter with Minty Honey Lime Sauce
Baked Croissants with Ham, Havarti, Sliced Pear & Herb Sauce
Mini Cheese Quiches with Peppers, Spinach & Chicken Sausage
Orange Juice (Champagne available)
Coffee

My favorite brunch choice? I thought it would be the small croissant sandwiches, but instead I ate more than my share of the deviled eggs. That shouldn't have been a surprise when both smoked salmon and lox were involved! The filling was an unusual flavor departure from any of my previous favorites (link), but why stick to just one filling when so many tempting recipes are available? (link


Smoked Salmon Deviled Eggs Plus Lox


adapted from a recipe in a SeriousEats post by J. Kenji L√≥pez-Alt: 9 In-Your-Face Deviled Egg Variations

Ingredients:
6 hard boiled eggs, peeled and halved lengthwise
2 heaping tablespoons cream cheese (reduced fat)
2 tablespoons mayonnaise (Best Foods lite)
1 tablespoon fresh lemon juice

zest of 1 lemon, grated
1/4 teaspoon dry mustard (Colman's)
1 teaspoon toasted white sesame seeds, plus extra for garnish
1 teaspoon toasted onion powder (not onion salt)
heaping 1/4 cup minced smoked salmon
Kosher Salt


For garnish:
Thinly sliced scallions 

Paper-thin slices of lox, cut into strips and rolled into rosettes
Capers, rinsed and drained

Directions:
Place all of the yolks in a medium bowl. Add the cream cheese, mayonnaise, lemon juice, lemon zest, dry mustard, sesame seeds, onion powder, and smoked salmon to the yolks. Use a sturdy whisk or a fat fork and combine thoroughly -mash, stir and whip together until thoroughly combined. Season with salt to taste.



Note: To prepare these ahead of time, the filling and egg white halves can be stored separately overnight in covered containers in the refrigerator before filling. (Place the egg white halves cut-side-down in a single layer.) 

If you have a steady hand, use a spoon to fill each egg white half. For a more attractive result spoon the filling into a ziplock bag, cut off a corner of the bag and pipe the yolk mixture into the egg white halves. Either way, mount the filling to slightly overstuff each cavity. Garnish each deviled egg with sesame seeds, scallion rings, capers and a lox rosette. Serve immediately.

1 comment:

  1. Note: the warm croissants featured warm ham, crisp sliced pears and soft, creamy cheese and were scrumptious, but several leftover sandwiches made delicious chilled, late-night snacks. Better than cold pizza, LOL.

    ReplyDelete

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