Smoked Salmon Deviled Eggs – 16 Appetisers

You will need: 

8 extra large eggs

1/4 cup crème fraîche or sour cream

1 ounce cream cheese, at room temperature

1 Tablespoon mayonnaise

1 teaspoon Dijon mustard

1 Tablespoon freshly squeezed lemon juice

2 Tablespoons minced fresh chives

4 ounces smoked salmon, minced

Kosher salt and freshly ground black pepper to taste

Garnish (optional)

Chopped fresh chives


Minced Red Onion

Place the eggs in a large pot and cover with cold water. Bring the water to a boil, cook for 2 minutes, then turn off the heat and allow the eggs to rest in the water for 10 minutes. Drain the eggs and cover with cold water; set aside to cool.

Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in the bowl of a food processor. Place the whites on a serving platter. To the yolks, add the crème fraîche, cream cheese, mayonnaise, Dijon, and lemon juice; process until smooth and completely combined. Transfer the mixture to a medium bowl and fold in the salmon and chopped chives. Season to taste with salt and freshly ground black pepper.

Using a spoon or a piping bag, fill the whites generously with the yolk mixture. Cover loosely with plastic wrap and refrigerate for at least 30 minutes for the flavours to blend.

When ready to serve, sprinkle with optional garnishes of choice. Enjoy!

Source:Smoked Salmon Deviled Eggs –, (accessed April 13, 2017).

Frittata Squares with Prosciutto – 24 Hors d’oeuvre

You will need: 

1 tablespoon unsalted butter

8 ounces fresh shiitake mushrooms, stems discarded and caps finely chopped

2 medium shallots, finely minced

1/4 cup white wine

1 1/2 tablespoons chopped chervil

2 extra large eggs

6 extra large egg whites

1/3 cup finely grated parmesan cheese

1/4 teaspoon kosher salt

freshly ground black pepper to taste

8 thin slices of prosciutto

24 long fresh chives, run under hot water to wilted and dried on a paper towel

Line an 8×8-inch baking dish with parchment paper and spray the pan with non-stick baking spray. Preheat the broiler, adjusting rack 6 inches away from the heat. In a medium bowl, beat together the eggs, egg whites, parmesan, salt, and pepper. Set aside.

In a 10-inch non-stick skillet, melt the butter over medium-high heat. Add the mushrooms and shallots, stirring occasionally for 3 minutes. Add the wine and cook until the liquid has evaporated and the mushrooms are tender and golden about 5 minutes. Increase the heat to high. Add the egg mixture and cook, stirring constantly until the eggs are softly scrambled, about 2-4 minutes. Transfer the mixture to the prepared baking dish and evenly spread the top. Place the pan under the broiler and broil until the eggs are firm to the touch and lightly golden about 1-2 minutes. Invert the frittata onto a cutting board, remove the parchment paper, and cool. Cut the frittata into 24 pieces. Cut each prosciutto slice into 3 strips. Wrap a prosciutto strip around each frittata square and tie a chive around the prosciutto. Serve at room temperature. Enjoy!

Note: The frittata squares can be made 2 hours ahead, covered with a lightly dampened paper towel, wrapped in plastic wrap, and chilled. Bring to room temperature before serving.

Source: Shiitake Frittata Squares with Prosciutto –, (accessed April 13, 2017).