Welcome 2016! By all accounts it’s going to be a full year. Which is one more reason to lend your everyday existence a little easy elegance, like adding in a new weekend breakfast staple.
I grew up eating all sorts of things for breakfast. One of my dad’s favorites was kippers and eggs. I still love to snack on kippers. I also love smoked salmon, trout, and whitefish. I wasn’t too keen on lox though. That all changed when I read (on the back of the package….) that adding a bit of Nova Cured Salmon to some deviled eggs made for a delightful appetizer. It also made a wonderful breakfast, one that was just out of the ordinary enough to lend a special air to a weekend after the Christmas rush. Here is the original recipe.
12 Eggs
2 tsp Dijon Mustard
1/3 cup Mayonnaise
1 Tbsp Minced Onion
1/4 cup Hot Sauce
To taste Salt
To taste Pepper
To taste Paprika
8 oz Vita Smoked Salmon
- Hard boil the eggs, and let them cool completely. Peel the eggs, and slice each one in half lengthwise. Remove the yolks and set aside.
- Arrange the egg halves onto a serving platter. In a large bowl, mash the egg yolks into a paste, add mustard, mayonnaise, onion, hot sauce, salt and pepper and whip together into a creamy paste.
- Spoon the egg mixture into each of the egg halves.
- Top each egg with a small, folded slice of smoked salmon. Sprinkle with paprika. Garnish with parsley.
Now that is delicious, but me being me, I have to add something to a recipe. In this case it was a dollop of a mustard based hot sauce from Pepper Palace. They don’t seem to make the one I have these days, but I bet the Ghost Pepper and Mustard sauce is a reasonable approximation. Like Bryl Creem, a little dab’ll do you.
If the ghost pepper sauce seems extreme, try a dash of Coleman’s Mustard powder instead.
Enjoy!