*  Exported from  MasterCook  *

           Smoked Salmon, Cream Cheese and Dill Stuffed Eggs

Recipe By     : Gourmet Magazine, Apr 1995
Serving Size  : 12   Preparation Time :0:00
Categories    : Appetizers, Hors d'Oeuvres, Dips, Spreads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6      lg            Eggs -- hard-cooked
  3      oz            Smoked salmon -- thinly sliced
  2      oz            Cream cheese -- softened
  2      tb            Sour cream
    1/2  ts            Lemon juice
                       Salt and pepper -- to taste
  2      tb            Fresh dill -- minced
                       Dill sprigs -- for garnish

Cut a paper-thin slice off both ends of eggs and halve eggs
crosswise.

In a small food processor blend yolks, salmon, cream cheese, sour
cream, lemon juice, and salt and pepper to taste until smooth.

Add minced dill and process until mixture is just combined.

Transfer filling to a pastry bag fitted with a large leaf or other
decorative tip.

Just before serving, pipe filling into whites, mounding it, and
garnish eggs.

Yield: 12 Servings


                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.