I am learning to make deviled eggs using 6 eggs for experimentation and have bought smoked salmon, cream cheese, and fresh dill.
“Mousse is a light, airy preparation that contains trapped air bubbles for a fluffy or creamy texture, and can be sweet or savory. It gains its texture from whipped egg whites or cream and is commonly served as a cold dessert or smooth preparation with ingredients like fish, meat, or vegetables, often using gelatin for setting.”
“A smoked salmon deviled egg mousse is a sophisticated Nordic appetizer made from a smooth blend of hard-boiled yolks, smoked salmon, cream cheese, dill, and lemon zest, offering a high-protein option beneficial for muscle repair and satiety. Salmon is rich in Omega-3s for heart health and inflammation reduction, while eggs provide micronutrients like Vitamin B12 and choline. Using Greek yogurt instead of heavy cream adds probiotics for digestive health.”
“Smoked salmon is a nutritious food high in protein, omega-3 fatty acids (EPA and DHA), which support muscle repair, heart health, cognitive function, and reduce chronic disease risk. It also provides vitamin D for bone and immune health, selenium for antioxidant support, and B vitamins for energy metabolism.”
“Dill is rich in antioxidants and anti-inflammatory compounds that help reduce the risk of chronic diseases and alleviate inflammatory conditions. It is also a good source of essential vitamins and minerals for immune function, vision health, and bone strength, enhancing dishes while providing health benefits.”
Glad it turned out well. It looks beautiful, healthy and great for Christmas or celebration meal. Let’s try and make it!!!
Ingredients
Smoked salmon devilled egg mousse
6 large eggs
100 g cream cheese, softened
100 g cold-smoked salmon, finely chopped or blended
1 Tbs sour cream
1 Tsp fresh lemon juice
1 Tsp Dijon mustard
1 Tbsp fresh dill, chopped
pinch of black pepper
pinch of salt
extra dill, garnish
Method
Smoked salmon devilled egg mousse
Place 6 large eggs in a medium saucepan and cover with cold water, ensuring there is at least 1 inch of water above the eggs. Place the saucepan over high heat and bring it to a rolling boil. Once the water is boiling, turn the heat off, but leave the pot on the burner. Cover the pot securely with a lid.
Let the eggs sit in the hot water 12 minutes for perfect, creamy yolks without the dry, green ring. While the eggs are sitting, prepare a bowl of cold water and ice. After 12 minutes, immediately transfer the eggs into the ice bath using a slotted spoon. Let them chill for at least 15 minutes in fridge.
After 15 minutes in fridge, remove from fridge. Gently tap and peel the eggs. For the smoothest whites (ideal for a mousse), peel them under cool, running water so the shells slip right off. Slice the chilled hard-boiled eggs in half lengthwise and carefully using a teaspoon to scoop the cooked yolks into a food processor bowl.
Add the smoked salmon, cream cheese, sour cream, lemon juice, chopped dill, and Dijon into food processor bowl with yolks. Blend until it achieves a smooth, mousse-like consistency. Season with salt and pepper to taste. Using a teaspoon, spoon enough mousse into the egg white hole. Place in a plate. Repeat the process until all egg white are filled. Garnish with dill.
Put a cling wrap over, make sure cling wrap not touching the mousse. Use 2 toothpicks and either 2 grapes; cut a bit so it can stand up or sponge that is clean. to hold the cling wrap up. Place back into fridge until time to serve. Remove cling wrap, toothpicks and grapes. Serve immediately with champagne. Enjoy!!!
Note: Yes, absolutely! Not only can smoked salmon deviled egg mousse be served cold, but it is highly recommended. Chilling the deviled eggs in the refrigerator for at least 30 to 60 minutes before serving allows the delicate flavours of the smoked salmon, cream cheese, and dill to meld together beautifully. Always serve these straight from the fridge. Because the mousse contains dairy (like cream cheese or sour cream) and eggs, it should not sit at room temperature for longer than two hours for food safety. They are fantastic for entertaining because you can assemble them the morning or night before your event. Just cover the platter tightly and pop it into the fridge until guests arrive.
Smoked salmon devilled egg mousse pairs beautifully with champagne. The rich, savory, and smoky notes of the salmon cut through the high acidity and crisp bubbles of champagne, making it a classic and elegant combination. To elevate your pairing, consider these specific selections and serving tips:
Champagne Pairings: Opt for a Brut or Blanc de Blancs (100% Chardonnay). The bright acidity and notes of green apple and citrus in these wines act as a palate cleanser for the creamy, rich mousse.
Serving Suggestions: Pipe the mousse onto toasted brioche crostini, top with crispy capers, or garnish with fresh dill to complement the bubbles.
https://helenscchin.com/2018/05/27/smoked-salmon-deviled-egg-mousse/
For my other meals to serve along with smoked salmon deviled egg mousse recipe:
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