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Smoked Trout and Olive Deviled Eggs

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Smoked Trout and Olive Deviled Eggs

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.

Smoked Trout and Olive Deviled Eggs

Smoked Trout and Olive Deviled Eggs

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… Print This
Serves: 24 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the Pickled Shallots:
    • 6 large shallots, peeled
    • 1 cup distilled white vinegar
    • ¼ cup granulated sugar
    • 1 tablespoon kosher salt
    • ½ tablespoon mustard seeds
    • ½ teaspoon coriander seeds
    • 1 teaspoon black peppercorns
  • For the Olive Relish:
    • ½ cup finely chopped kalamata olives
    • ½ cup chopped Castelvetrano olives
    • ¼ cup extra-virgin olive oil
    • 1 teaspoon grated lemon zest
  • For the Beet Brine:
    • 2 cups Champagne vinegar
    • 1 cup granulated sugar
    • 2 cups water
    • 1 large red beet, sliced
    • 1 teaspoon black peppercorns
    • 1 teaspoon coriander seeds
  • For the Deviled Eggs:
    • 12 hard-boiled eggs, peeled
    • ⅓ cup mayonnaise
    • 2 tablespoons Dijon mustard
    • 1 tablespoon whole-grain mustard
    • 3 dashes Tabasco sauce
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons, plus 2 tablespoons, finely chopped chives, divided
    • Kosher salt and pepper, to taste
    • 6 ounces smoked trout (or other smoked fish)
    • ¼ cup olive relish
    • ¼ cup pickled shallots

Instructions

  1. 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.
  2. Make the olive relish: Combine all of the olive relish ingredients in a small bowl. Set aside.
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  6. Visit Smoked Trout and Olive Deviled Eggs for full instructions

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Smoked Trout and Olive Deviled Eggs

Found this recipe helpful? Don't forget to SHARE on Pinterest!
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