Elevate classic deviled eggs with smoked rainbow trout! This savory appetizer is creamy, smoky, and topped with a flavorful twist. Perfect for gatherings and special occasions!
Fishwife Smoked Rainbow Trout
Elevate classic deviled eggs with smoked rainbow trout! This savory appetizer is creamy, smoky, and topped with a flavorful twist. Perfect for gatherings and special occasions!
Fishwife Smoked Rainbow Trout
- • 1 oz Aperitivo
- • 1 oz Fernet Pianta
- • orange peel
- • 1 can of Fishwife Smoked Rainbow Trout
- • 1 dozen eggs
- • ¼ cup of mayo
- • ¼ cup of Dijon mustard
- • 4 tbsp of softened butter
- • 1 tsp of fresh lemon juice
- • ¼ tsp of smoked sweet paprika
- • salt + pepper to taste
- • dill
- Cover eggs with water in a pot large enough to hold them in a single layer (you may have to do this in two batches if your pan isn’t large enough).
- Add a pinch of sea salt and bring to a boil. Let them simmer for 10-15 minutes. Drain and run cold water over eggs until cool. Peel then cut each egg in half from top to bottom.
- Scoop out yolks and mash together with mayo, Dijon, softened butter, lemon juice, paprika, and a pinch of salt. Mix until smooth. Pipe into the round of the egg white with a pastry bag or ziploc bag with a cut-off corner.
- Sprinkle with paprika and top each egg with a petite piece of Fishwife Smoked Rainbow Trout!
Fishwife Smoked Rainbow Trout
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