Smoked Trout Stuffed Eggs From Hors D' Oeuvres
- 1/2 cup plain yogurt
- 12 hard boiled eggs, shells removed
- 1 1/2 tablespoons lemon zest
- 8 ounces smoked trout(or salmon)
- 1/4 cup tomato cut into 1/8" dice
- 2 tablespoons chives chopped
- salt and pepper to taste
- Place the yogurt in a sieve lined with a paper towel or coffee filter and allow the yogurt to drain for several hours. Halve the eggs width wise and carefully remove and discard the egg yolks. Shave a thin slice off of each egg white, to ensure that it will sit properly when filled.
- remove the skin from the smoked trout and flake into small pieces, removing any fine bones. Place the smoked trout in a bowl, add the lemon zest, tomato, and 1 1/2 tablespoons chives, and season to taste with salt and pepper.
- gently stir in 2 to 3 tablespoons of the drained yogurt, until the mixture is just combined; do not overwork it.
- using a teaspoon, mound the filling into each egg-white cavity. Garnish with remaining chives and enjoy.
plain yogurt, eggs, lemon zest, salmon, tomato, chives, salt
Taken from www.epicurious.com/recipes/member/views/smoked-trout-stuffed-eggs-from-hors-d-oeuvres-52712751 (may not work)