Nothing will make you the star of your next picnic faster than these fancy deviled eggs. Smoked trout can be a little tricky to find, but look in the fish section of any higher-end local grocery store and you should be able to find a vac-pac of it. And wow, does it dress up this old picnic standard!
SMOKED TROUT DEVILED EGGS:
Boil 12 eggs by dropping them into boiling water. Turn the heat off and let them sit for 13 minutes, then shock the eggs in ice water so that they stop cooking. Cut the eggs in half, saving the whites on a platter. Put the cooked yolks in your cuisinart and add 2 sides of smoked trout (you need the whole filet), 1/3 C mayo, 2T crème fraîche, 1t capers, 1t frsh dill, 1t chives, pinch of smoked salt (Maldon is my favorite), pinch of white pepper and 1/8t minced garlic. Purée and then fill the egg white halves with the creamy yolk filling. Beautiful if you use a piping bag. (Create your own by cutting off the corner of a zip-lock bag.) Or go for a more rustic look by using a spoon! Garnish with a sprig of dill or smoked paprika.
Bubbles would be great with the egg and the fish flavors! Enjoy: Cave de Bissey NV Crémant de Bourgogne
. A creamy, richer white would also be nice, for example Chardonnay (1851 Cellars
) or a Bergerac blend of Sauvignon Blanc & Semillon ...and in this case Muscadelle (Chateau des Eyssards Sec
). Another delightful & refreshing summer choice (and very economical one, too) would be Vinho Verde (Vinha das Margaritas
Have a great time!