Smoked Sturgeon with Deviled Eggs and Basil-Rose Mayonnaise
- SERVINGS: 12
- 12 large eggs
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon curry powder
- Hot sauce
- Salt and freshly ground white pepper
- 1 cup mayonnaise
- 1/2 cup julienned basil leaves
- 1/4 cup julienned organic rose petals, plus 2 tablespoons whole petals for garnish
- 2 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 pounds thinly sliced smoked sturgeon or tuna
- In a large saucepan, cover the eggs with water; bring to a boil. Reduce the heat to moderate and simmer for 14 minutes. Drain the eggs and transfer to a bowl of ice water. Let cool completely, then remove the shells. Cut a thin slice from the rounded ends so the eggs can stand upright. Slice 1 inch of egg white off the pointed ends, then carefully scoop out the yolks from the pointed ends and transfer to a large bowl.
- Finely mash the yolks with a fork, then blend in the sour cream, mustard, curry powder and a few drops of hot sauce. Season with salt and white pepper. Spoon the filling into a sturdy resealable plastic bag and squeeze it into 1 corner. Then, using scissors, snip 1/2 inch from the corner of the bag and pipe the filling into the egg whites.
- In a medium bowl, combine the mayonnaise with the julienned basil and rose petals and the lemon juice and zest. Season with salt and white pepper.
- Arrange the sliced sturgeon on 12 chilled salad plates. Set a deviled egg in the center of each plate and drizzle with the mayonnaise. Sprinkle with the whole rose petals and serve.
A light, refreshing, fruity-herbal white will complement the smoky sturgeon and stand up to the curry in the deviled eggs.
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Congratulations to Mei Lin, winner of Top Chef Season 12.