Smoked Trout and Olive Deviled Eggs — Instead of a sprinkling of paprika, he tops each half (colored bright pink, thanks to a beet brine) with smoked trout, olive relish and sharp pickled shallots. And though this recipe is a bit more complex than your grandma’s, the eggs can be made well ahead of time and garnished right before serving.
Ingredients
For the Pickled Shallots:
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- 6 large shallots, peeled
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- 1 cup distilled white vinegar
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- ¼ cup granulated sugar
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- 1 tablespoon kosher salt
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- ½ tablespoon mustard seeds
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- ½ teaspoon coriander seeds
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- 1 teaspoon black peppercorns
For the Olive Relish:
For the Beet Brine:
For the Deviled Eggs:
Instructions
- Make the pickled shallots: Slice the shallots into thin rings and place in a medium bowl. In a small pot, combine the remaining pickled shallot ingredients and bring to a boil until the sugar is dissolved. Pour over the shallots and place a plate on top to submerge them; let cool to room temperature. Refrigerate for a few hours or overnight, covered with plastic wrap or in a sealed container.
- Make the olive relish: Combine all of the olive relish ingredients in a small bowl. Set aside.
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- Visit Smoked Trout and Olive Deviled Eggs for full instructions
Originally posted 2019-01-31 01:33:36.
Originally posted 2019-01-31 01:33:36.
