8 thin slices Burren Smoked Salmon (ca 200g), of which 3 slices finely chopped
3 tablespoons onion, finely grated
1/4 cup plus 2 tablespoons mayonnaise or crème fraiche
2 tablespoons dill, finely chopped - few sprigs for garnish
A few dashes Worcestershire sauce
A few dashes hot sauce
1 tablespoon paprika
Salt and ground black pepper
1/4 cup salmon roe (optional)
- Cover eggs with cold water in a saucepan, bring up to rolling boil over high heat. Remove from heat, cover tightly with lid and let sit for 10 minutes. Run eggs under cool water and peel off shells.
- Slice top half-inch off each egg, scoop out yolks and place in a bowl. Transfer each scooped out egg to an empty egg carton so they stand upright for refilling them (we recommend to line the egg carton with some cling film first).
- Mash yolks with a fork and combine with the chopped salmon, onion, 1/4 cup mayo or crème fraiche, chopped dill, Worcester sauce, hot sauce, salt and pepper. Transfer mixture to a piping bag (a plastic bag with corner snipped off works well) and fill each of the eggs. Sprinkle with paprika.
- Cut the thin slices of smoked salmon into strips and roll up to form flowers. Place on top of each egg and garnish them with a small drop of mayonnaise or crème fraiche, salmon roe and a sprig of dill.