Salmon Stuffed Egg Tapas

Salmon Stuffed Egg Tapas
  • Prep Time
  • Cooking Time
  • Skill Level
    Challenging
  • Makes
    12
    stuffed egg halves or 6 servings

Ingredients

  • SALMON FILLING:
  • 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
  • WHITE SAUCE:
  • 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 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3/4 cup chicken broth
  • COATING AND FRYING:
  • 2 large eggs, lightly beaten
  • 1 cup plain bread crumbs
  • Vegetable oil for frying

Instructions

FOR FILLING:
FLAKE
salmon and combine it in small bowl with tomato sauce, 3 hard-boiled egg yolks, salt, 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.

FOR WHITE SAUCE:
MELT
butter in small saucepan. Stir in flour, salt and 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.

TO COAT, DIP AND FRY:
LINE
large plate with wax paper. Carefully dip stuffed eggs in white sauce, coating on all sides. Place 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.

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.

NOTE: Use leftover white sauce over pasta or vegetables for a delicious weekday meal.

Nutritional Information

% Daily Value *

  • Total Fat 13g 20%
  • Saturated Fat 6g 30%
  • Cholesterol 135mg 45%
  • Sodium 340mg 14%
  • Carbohydrates 6g 2%
  • Dietary Fiber 0g 0%
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 4%
  • Sugars 3g
  • Protein 8g

* Percentage Daily Values are based on a 2000 calorie diet.