Name: Salmon Stuffed Egg Tapas
Prep time: 60 s
Cook time: 30 s
Total time: 90 s
Yield: 6
Cuisine: Español,Mexican
Ingredients: 6 hard-cooked eggscut 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 eggslightly 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.