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.