deviled duck eggs with smoked salmon
MAKES 8 egg halves
PREP TIME 15 mins, plus cooling, COOK TIME 15 mins
4 duck eggs
1 heaped tbsp sour cream
1 tbsp chopped dill, plus extra to garnish
1 tbsp chopped chives
grated zest of 1⁄2 lemon
1 tsp lemon juice
salt and freshly ground
1oz (30g) smoked salmon, finely diced
1 Place the eggs in a medium, heavy-based saucepan and cover with cold water. Bring the water to a boil, then reduce to a simmer and cook the eggs for 15 minutes until hard-boiled. Remove the pan from the heat, rinse the eggs under cold running water, and leave them to cool.
2 When the eggs are cold, peel off the shells, cut them in half horizontally and, using a teaspoon, carefully scoop out the egg yolks into a small bowl, leaving the egg whites intact. Cover the egg whites with plastic wrap and chill until needed.
3 Mash the egg yolks well with the back of a fork. Add the rest of the ingredients, except the smoked salmon, and mash them together until smooth. Season to taste.
4 Pile the filling into the center of the reserved egg whites with a spoon. Alternatively, transfer the filling into a piping bag and pipe into each egg half. Top with the diced salmon and garnish with dill.