Hard-Boiled Eggs Stuffed with Smoked Salmon Pâté
Halved hard-boiled eggs filled with a creamy pâté of yolks, smoked salmon, butter, and dill. This savory-salty appetizer holds its shape beautifully.
- Time
- 25 min
- Serving
- 353 kcal
- Ingredients
- ≈ $1.50
- Protein
- 21 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Salted herring filletpack 250 g ≈ $4.50 45 g
- 3 Butterpack 180 g ≈ $1.58 12 g
- 4 Onions≈ $1.60 per kg 12 g
- 5 Dillpack 50 g ≈ $1.80 5 g
- 6 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil eggs1 for 9–10 minutes until fully set, then cool and peel them.
Slice eggs1 in half lengthwise and carefully scoop out the yolks.
Blend the yolks, smoked salmon, softened butter3, onion4, and black pepper until smooth and thick.
Stir in finely chopped dill5 with a spoon.
Fill the egg whites with the pâté and chill for 15 minutes.
Serve once the filling firms up and takes on a matte finish.
Tips
- Why it works
- Blend the yolks with the butter so the pâté holds its shape when you fill the whites. If you skip the butter, the filling will be runny.
- Substitutions
- Use canned mackerel (45 g) instead of herring, which is less salty. You can leave out the onion if you don't like its taste.
- Common mistakes
- If the filling doesn't set, the eggs were undercooked or the butter was too cold. Check the thickness after 5 minutes.
- Storing and reheating
- Keep for 2 days in the fridge and warm for 30 seconds in the microwave. Don't freeze, the filling turns soft.
- Serve with
- Serve with thin slices of cucumber or on a festive table with kvass.
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