ingredients
makes 24
12 eggs
1 tablespoon drained capers, finely chopped
1 tablespoon finely chopped fresh dill
1/2 cup whole egg mayonnaise
6 1/2 ounce sliced smoked salmon
extra dill, to garnish
method
1. Put the eggs in a saucepan, cover with cold water and slowly bring to the boil. Gently stir the eggs while boiling to centre the yolk. Cook for 7 minutes, rinse under cold water and peel. Cut the eggs in half lengthways.
2. Remove the yolk from the egg halves, press the yolks through a sieve or grate finely into a bowl, then combine with the capers, dill and mayonnaise. Mix with a fork until well combined. Season, to taste.
3. Using a 1/2 inch star nozzle, pipe a small rosette of the egg mixture into each of the egg halves.
4. Shred the salmon slices and pile on top of the egg halves. Garnish with dill sprigs and black pepper, to taste. Serve.
