Entrees

Salmon Stuffed Egg Tapas

CARNATION® MILKS
Salmon Stuffed Egg Tapas
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Serving Size
Servings
12 stuffed egg halves or 6 servings
Recipe Info - Prep Time
Prep 
1 hr
Recipe Info - Cook Time
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.

INGREDIENTS

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.

INGREDIENTS

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