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Salmon Stuffed Egg Tapas

Level
Intermediate
Prep
60 minutes
Cook
30 minutes
Servings
12 stuffed egg halves or 6 servings
  • 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.
KEY INGREDIENTS
CARNATION®
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
INGREDIENTS
  • 6 hard-cooked eggs, cut in half lengthwise
  • 1/2 cup canned boneless salmon
  • 3 tablespoons tomato sauce
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons finely chopped parsley
  • 1/3 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white or black pepper
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 3/4 cup chicken broth
  • 2 large eggs, lightly beaten
  • 1 cup plain breadcrumbs
  • Vegetable oil for frying
MAKE IT
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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