Eggs stuffed with smoked salmon and caviar

While we were coasting up the Maine highway I had in my lap a stack of Bon Appetit, Gourmet, Cook's Illustrated, Olive and BBC Food magazines. I was furiously flicking through pages and assembling a grocery list for the weekends festivities. We are always looking for noshies to take out on the boat for a light lunch or a cocktail hour cruise and these looked very interesting. My stepdad and i both love smoked salmon (most moked fish in fact) so I thought I would give these a try.
They are amazing! Very easy and no mayo which makes a really nice change for stuffed eggs.

Eggs stuffed with smoked salmon and caviar
*Adapted from the Bon Appetit August 2004 issue

3 tablespoons chopped fresh chives
2 tablespoons olive oil
11/2 tablespoons fresh lemon juice
12 ounces thinly sliced cold-smoked salmon, finely chopped (We actually used a chunk of smoked salmon from Ducktrap. I'm ususally a Scottish smoked salmon lover, but one thing we do have in Maine is good local smoked salmon)
1/4 cup salmon caviar
12 hard-boiled eggs, shelled, halved, whites and yolks separated
Additional chopped chives
Lemon wedges

Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 5 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
Sprinkle with additional chives and lemon juice.

Comments

[Melissa]

Oh man oh man....be still my heart. I cannot wait to make (and eat) this.
Thanks!
The veal looks fantastic, too. It should go well with our fire and recorded TV selections, no?