Nordic-style Seagull Eggs

Ingredients

In this Nordic adaptation, we have replaced the traditional Japanese ingredients with Nordic flavors. Instead of using soy sauce and wasabi, we incorporate smoked salmon and dill, which are commonly found in Nordic cuisine. The filling is also adjusted to include ingredients like sour cream or crème fraîche, which add a creamy and tangy element to the dish. These modifications give the dish a distinct Nordic twist while still maintaining the essence of the original concept. We alse have the original recipe for Kamome no tamago, so you can check it out.

• 6 hard-boiled eggs 6 hard-boiled eggs
• 100g (3.5 oz) smoked salmon, finely chopped 100g (3.5 oz) smoked salmon, finely chopped
• 2 tablespoons sour cream or crème fraîche 2 tablespoons sour cream or crème fraîche
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice 1 teaspoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill sprigs, for garnish Fresh dill sprigs, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 13g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Carefully peel the hard-boiled eggs and slice them in half lengthwise.
2. 2.
   Gently remove the yolks and place them in a bowl.
3. 3.
   Mash the egg yolks with a fork until smooth.
4. 4.
   Add the chopped smoked salmon, sour cream or crème fraîche, fresh dill, Dijon mustard, lemon juice, salt, and pepper to the bowl with the mashed yolks.
5. 5.
   Mix well until all the ingredients are thoroughly combined.
6. 6.
   Spoon or pipe the filling into the hollowed-out egg white halves.
7. 7.
   Garnish each egg with a small sprig of fresh dill.
8. 8.
   Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
9. 9.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Smoked salmon — Ensure that the smoked salmon is finely chopped to ensure a smooth filling texture.
• Fresh dill — Use fresh dill for the best flavor. If unavailable, you can substitute with dried dill, but reduce the quantity by half.

Tips & Tricks

• For a smokier flavor, you can use hot-smoked salmon instead of cold-smoked salmon.
• Experiment with different herbs such as chives or parsley to add variety to the filling.
• To make the filling creamier, you can add a small amount of mayonnaise or Greek yogurt.
• Serve the Nordic-style Seagull Eggs on a bed of fresh greens for an elegant presentation.
• These eggs can be prepared in advance and refrigerated for up to 24 hours before serving.

Serving advice

Serve the Nordic-style Seagull Eggs as an appetizer or part of a brunch spread. They pair well with crispbread, rye crackers, or thinly sliced Nordic-style bread. Garnish the serving platter with additional fresh dill sprigs for an extra touch of elegance.

Presentation advice

Arrange the Nordic-style Seagull Eggs on a white serving platter to showcase their vibrant colors. Place a small bowl of extra fresh dill sprigs nearby for guests to add as desired. Consider using a decorative egg tray or a bed of fresh greens to elevate the presentation.