Ingredients
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5 eggs
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1 medium fresh cucumber (approx. 10 cm length)
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½ pink grapefruit
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100 g salted or raw salted salmon fillet
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3 tbsp mayonnaise
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parsley (for serving)
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Llettuce (for serving)
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Pinch of ground white pepper
Directions
Deviled eggs with salmon and grapefruit is a light, exquisite dish holding a lot of surprises! A fresh cucumber, salted salmon and sweet-and-sour-and-bitter grapefruit pulp is a royal combination. This dish was called “royal” where I found this recipe. I don’t like such names much, because judging from a name, you can’t tell what a dish is like.
This dish created a holiday atmosphere, and a glass of champagne brings out its flavor and adds charm to it. Treat your loved ones and yourself!
Today's visits: 1.
Steps
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1
Done
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Hard-boil eggs (12 min after boiling), cool in cold water and peel. |
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2
Done
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Slice eggs in half lengthwise, remove yolks. Arrange whites on a plate with the cut sides up. Place yolks into a separate bowl. |
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3
Done
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Roughly mash yolks with a fork. The pieces should be big enough (approx. 4x4 cm). |
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4
Done
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Dice cucumber (4x4 cm). Peel before, if needed. |
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5
Done
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Add cucumber to yolks, add mayonnaise, mix carefully and add some pepper. Pay your attention, that there is no salt in the recipe as salmon and mayonnaise usually give enough saltiness. |
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6
Done
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Heap egg whites with the filling. |
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7
Done
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Carefully arrange eggs on a bed of lettuce. |
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8
Done
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Peel grapefruit pulp from membrane and section them. Garnish eggs with grapefruit pulp and chopped parsley. How to serve: Serve as a compliment to champagne or white wine. How to keep: The dish is not supposed to be kept, but a few eggs are left, cover them with plastic wrap and keep refrigerated for up to 1 day. |
