Swedish Stuffed Eggs

Eggs stuffed with salmon mousse and topped with smoked salmon and dill

Swedish Stuffed Eggs

Eggs and fish are a classic Scandinavian combination.  Add some fresh herbs and a spritz of lemon or a fizz of horseradish and you have a thing of beauty.

Stuffed eggs are a staple of any Scandinavian buffet. They are the perfect party food, easy to prepare ahead, pass round and let your guests eat with their hands as they wander through the garden.

Often, in a stuffed eggs recipe (see my own recipe for Devilled Eggs) the yolk of the hard boiled egg is combined with a variety of other ingredients and then used to stuff the egg cavity. In this recipe, the smoked salmon mousse is just piped on top of the whole egg, leaving the yolk in place for an even richer combination. Top with a strip of smoked salmon or even a little sprinkle of salmon roe if the budget runs to it.

Serves 6               Timings:               40 minutes

• 6 eggs, hard boiled and peeled
  
• 1 little gem lettuce

Salmon mousse:

• 100g smoked salmon
  
• 130g full fat cream cheese
  
• 1 bunch fresh chives
  
• ½ bunch fresh dill
  
• 1 tablespoon sour cream
  
• 2 teaspoons hot horseradish
  
• Juice of ½ small lemon

Reserve one slice of smoked salmon for decoration, snip it into lengths and leave aside. Reserve some fronds of dill for decoration too.

Wash the lettuce thoroughly, separating the leaves but keeping them whole, and leave in cold water to crisp up.

Make the mousse by blending the smoked salmon, cream cheese, chives, dill, sour cream, horseradish and lemon juice. I like to use a hand blender for a smooth result. Taste and adjust the seasoning – you might need a little salt and pepper to bring up the flavours.

Scoop the mousse into a piping bag with a wide star nozzle. Halve the eggs, and you might need to take a sliver off the bottom of the white to stabilise them. Pipe the mousse on top of the eggs and chill in the fridge until ready to serve.

To serve just place each egg on a lettuce leaf and add a strip of smoked salmon and a frill of dill.