Ingredients: (20 Portions)
10 large eggs
2 ounces (60g) Burren Smoked Salmon, finely chopped plus 50g per person, sliced
3 tablespoons light mayonnaise
1/4 cup cucumber, chopped
2 teaspoons fresh dill, chopped, plus sprigs for garnish
1 or 2 big baguettes (French sticks)
- In a big saucepan, place eggs and enough cold water to cover by at least 1 inch (2.5 cm); heat to boiling on high. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water, and run cold water over eggs to cool. Peel eggs.
- Slice eggs lengthwise in half. Gently remove yolks and place in medium bowl; with fork, break yolks into chunks. Reserve 1 tablespoon chopped salmon. To egg yolks, add mayonnaise, cucumber, 2 teaspoons chopped dill, 1/2 teaspoon freshly ground black pepper, and remaining salmon; gently stir until combined. (Egg-yolk mixture and egg whites can be covered separately and refrigerated up to 24 hours.)
- Place egg whites on serving dish lined with paper towels (to prevent eggs from rolling). Spoon about 1 tablespoon egg-yolk mixture into each egg-white half. Top eggs with reserved chopped salmon. Cover eggs and refrigerate up to 4 hours. Just before serving, garnish with dill sprigs. Serve with sliced salmon and baguette on the side.