Œufs mimosa au saumon fumé

Ingrédients

• 2 small beets, leafy greens removed
• 12 large eggs, hard boiled and peeled
• 1/4 cup onion, minced
• 2 garlic cloves, minced
• 4 oz. smoked salmon, with 2 Tbsp. chopped
• 2 Tbsp. chopped fresh dill, plus extra for garnish
• 4 1/2 Tbsp. mayonnaise
• 1 tsp. fresh lemon juice
• 1 small cucumber, halved lengthwise and thinly sliced
• Kosher salt and fresh black pepper

Préparation

1. 1

   Place unpeeled beets in a small saucepan and cover with water. Cook over medium heat, partially covered for 20-25 minutes or until knife tender. Drain and cool. Peel the beets and grate using a large hole grater.

2. 2

   Slice eggs in half lengthwise. Scoop out the yolk and place in a medium bowl. Using a fork, mash the yolks. Add grated beets, onions, garlic, 2 tablespoons of chopped salmon, dill, mayonnaise, and lemon juice. Mix to combine. Season with salt and pepper, to taste.

3. 3

   Spoon or pipe the filling into the egg whites. Top with a slice of cucumber and smoked salmon. Garnish with dill. Chill in the refrigerator for at least 30 minutes before serving.