Smoked Lake Superior Lake Trout
Ingredients
⅓ lb Lake Superior Smoked Trout
½ Lemon juice (if not juicy, use the whole lemon)
2 tsp Minced chives*
3 tbsp Mayo
½ tbsp Dijon Mustard
Black pepper to taste
*leave a bit for decoration
Smoked Salmon with Black Pepper and Coriander
Ingredients
⅓ lb Smoked Salmon with Black Pepper and Coriander
2 tbsp Medium-minced red onion
2 tbsp Medium-minced parsley
¼ cup Sour Cream
Black pepper to taste
If you have some scallions around, slice a bit for decoration.
Spanish- Style Dry-Cured Chorizo
Ingredients
¼ cup or 3 tbsp pan-fried, thinly matchstick sliced chorizo*
¼ cup Mayo
2 tbsp Dijon Mustard
*Leave a little for decoration.
Directions:
Boiling the eggs -
Add the eggs in a single layer, cover with cold water, bring to a boil, then shut the heat off for 12 minutes, the eggs will be perfectly cooked. Add a splash of vinegar to stave off runaway egg whites if there is crackage. Once timer goes off, place your eggs in a bowl with water and ice to stop the eggs from further cooking. Peel your eggs once they are cold. When slicing your eggs, keep a wet kitchen towel by you and clean your knife in between each egg.
Making the filling -
A lot of this will be left to preference. Do you liked your deviled eggs with a little bit more texture? Then don’t use a food processor to mix your ingredients. Use a spatula and mix back and forth until you can’t find big chunks of yolks in your mixture. Mix ‘til preferred smoothness. If you’re using a food processor, combine the yolks, and the rest of your ingredients and process until the mixture is to your smooth preference. Scrape the bowl as necessary.
To pipe or not to pipe?
Depending on your mood or who you’re sharing the eggs with, you might just want to use two spoons to place the mixture in the white egg halves. If you wanna pipe, pipe away, baby! Make a sweet swirl and decorate your eggs with chives, scallions or fresh cracked pepper.
