Thursday, April 14, 2011

Stand Up Eggs w/ Smoked Salmon Mousse & Poppy Seed Rim - Daring Cooks 4/11

Is there anything better than food that comes in it's own edible container? There are no dishes to clean-up, no trash to add to the earth, nothing to put away for the next time.
Stand Up Eggs
w/ Smoked Salmon Mousse & Poppy Seed Rims

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers!

Does anyone enjoy washing dishes? I can't imagine it. Some times I enjoy the moments to myself, the feeling of wrapping up and finishing a food event. But, the literal washing the dishes is one of my least favorite chores.

When I was a kid, my single mom who worked all day and then took care of my brother and I, could have really used me having a better attitude about doing dishes. Instead, I would plead and negotiate to do ANYTHING (mop floors, take out trash, beat the rugs...), anything except the dishes. I had my reasons. To save water my Mom would wash the dishes in a giant plastic tub in the sink and sometimes I couldn't tell what was floating around in that tub of water. Then, my hand would hit something (maybe wet bread) and I'd turn into a completely grossed-out already moody pre-teen distraught with disgust. Oh, the drama.


In my fresh catering jobs, clients love to have the "food in food" items because it means less clean-up cost and neater service. I, obviously, enjoy developing "food in food" because when I take a look at my recipes there are quite a few to choose from:

Prosciutto cups
with goat cheese and figs

Beer Cheddar Soup in Mini Boule

Cucumber Cups
with melon

Meat Pies

Vol au Vents
with various fillings

Apple Bowl w/ Curry Soup

Eggs w/ Ricotta in Sweet Potato Petals


Napa Cabbage Bowl of Black Rice

and now - the classic Southern idea of stuffed boiled eggs, but with a sophisticated take using Smoked Salmon Mousse, Poppy Seed rims and standing them up tall.

These have a little prep time to them, but for a party of just a few it makes a nice showing and you make up for the loss time with less clean-up. Everybody say Yay!
Also check out these appetizers: “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”


RECIPE: Stand Up Eggs with Smoke Salmon Mousse and Poppy Seed Rims

6-8 Eggs Soft boiled (peeled, tops cut off and yolks removed - a little sliver off the bottom helps them to stand)
4 oz Smoked Salmon (Tea Smoked Salmon or Lox)
4 oz. Cream Cheese (room temp)
2 Tbls. Heavy Cream
1 Tbls. Dried Dill
1/4 tsp Paprika
salt/pepper to taste

1) Hold the eggs chilled while making the mousse.
2) In a small food processor add the salmon chopped, cream cheese, heavy cream, dill, paprika and salt/pepper. Blend all ingredients to a smooth, thick consistency. Add more cream if too thick.
3) Pipe the mousse into the eggs through a pastry bag with a star attachment. Garnish with fresh dill or a sliver of smoked salmon.

6 comments:

Morgan said...

Such a fantastic idea, love it!

Suzler said...

Ah, you are the edible container expert! The eggs look really beautiful. Great idea.

Nancy said...

I love these and may just have to make them for easter!!! Like you, I love edible containers!!

Eva said...

What a creative idea! I love the look of the poppy seeds, it gives such a fun texture to the dish.

Renata said...

I love it! Very sophisticated indeed, I'd love to try it! Great idea for the challenge, thanks for joining!

Cookin' Canuck said...

Cathy, this is such an inventive idea! They are almost too pretty to eat...almost! I would love if you'd consider sharing this in the Get Grillin' (& summer barbecue) event I'm hosting right (it's appetizer week).