Irish Smoked Salmon On Brown Bread Crostini With Hard-Cooked Egg Aioli
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
60
Spice
46
Sweetness
53
Sourness
48
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water
2
Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes
3
Immediately shock the eggs in an ice bath
4
When the eggs are cool enough to handle, gently peel off the shells and finely chop
5
Stir together the mayonnaise, dill, horseradish, mustard and capers until combined
6
Fold in the eggs, and season with salt and pepper
7
Cover and refrigerate at least 30 minutes to allow the flavors to meld
8
For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini
9
Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds