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Salmon Stuffed Egg Tapas
Cook Mode Keep screen awake
Level Intermediate
Serving 6 to 8 servings
Prep 1 hr
Cook 30 min
Total 1 hr 30 min
Prep 1 hr
Cook 30 min
Hard-cooked eggs stuffed with shrimp or tuna are typically served at Spanish tapas bars. This uniquely delicious version from Madrid features salmon-stuffed eggs coated with white sauce and bread crumbs, and then fried to crispy perfection. Several steps are done in advance and this simplifies the preparation.
Salmon Stuffed Egg Tapas is a tempting dish that brings a twist to traditional Spanish tapas with a luscious salmon filling. This CARNATION® MILKS recipe offers a unique blend of textures and flavors, where the delicate eggs hide the savory salmon mixture. The eggs are then enveloped in a silky white sauce, adding a creamy dimension to the experience.
White sauce coats these eggs beautifully, ensuring they reach crispy perfection when fried in vegetable oil. The result is a delightful golden crust that enhances the overall presentation and taste. Incorporating NESTLÉ® CARNATION® Evaporated Milk into the sauce enriches the flavor, giving every bite a smooth, rich finish.
Ideal for occasions like New Year’s Eve or dinner parties, these salmon-stuffed eggs are not just an appetizer but a celebration on a plate. While intermediate in skill level, the preparation is worthwhile for a dish that is sure to impress and become a favorite at any gathering. This recipe is a true testament to the joy of cooking and sharing extraordinary food with loved ones.
Salmon Stuffed Egg Tapas is a tempting dish that brings a twist to traditional Spanish tapas with a luscious salmon filling. This CARNATION® MILKS recipe offers a unique blend of textures and flavors, where the delicate eggs hide the savory salmon mixture. The eggs are then enveloped in a silky white sauce, adding a creamy dimension to the experience.
White sauce coats these eggs beautifully, ensuring they reach crispy perfection when fried in vegetable oil. The result is a delightful golden crust that enhances the overall presentation and taste. Incorporating NESTLÉ® CARNATION® Evaporated Milk into the sauce enriches the flavor, giving every bite a smooth, rich finish.
Ideal for occasions like New Year’s Eve or dinner parties, these salmon-stuffed eggs are not just an appetizer but a celebration on a plate. While intermediate in skill level, the preparation is worthwhile for a dish that is sure to impress and become a favorite at any gathering. This recipe is a true testament to the joy of cooking and sharing extraordinary food with loved ones.
Ingredients
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Directions
Cook Mode
Keep screen awake
Step 1
Flake salmon and combine it in small bowl with tomato sauce, 3 hard-boiled egg yolks, 1/8 teaspoon salt, black pepper and parsley. Remove remaining egg yolks from egg halves. Discard or reserve for other use. Stuff egg whites with salmon mixture, forming a slight mound. Refrigerate stuffed eggs.
Step 2
Melt butter in small saucepan. Stir in flour, 1/2 teaspoon salt and white pepper. Gradually add evaporated milk and broth. Cook over medium heat, stirring constantly, until mixture just becomes thickened. Cool for about 30 minutes, stirring occasionally.
Step 3
Line large plate with wax paper. Carefully dip stuffed eggs in white sauce, coating on all sides. Place beaten eggs on prepared plate. Refrigerate for at least 1 hour or until the sauce sets. Dip coated eggs in beaten eggs; cover with breadcrumbs. Freeze for 10 minutes.
Step 4
Add oil to about 1 1/2-inch depth in large, deep skillet; heat to 350° F. Fry eggs carefully just until eggs are brown on all sides. Drain on paper towels. Serve immediately.
Step 5
Note: Use leftover white sauce over pasta or vegetables for a delicious weekday meal.
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