They'd get a big ol' TOSS in my house, LOL. No help, I know, but I have to ask, how does one end up with 60 boiled egg yolks?

That is what remains when one makes 120 salmon mousse and caviar stuffed eggs for a cocktail party tonight!

A

60???????

Crumble and feed to the birds.

FOAS - First, hard boil a mess of eggs. Cut them in half and remove the yolks. Make the following salmon mousse, pipe into each egg half, top with 1/4 tsp of the best caviar you can afford.

Smoked Salmon Mousse
Recipe Courtesy of David Waltuck
Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
--
Level:
Easy
Serves:
20 to 25 servings
Ingredients
⢠3 sticks unsalted butter
⢠1 pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes
⢠1/2 cup heavy cream
⢠Juice of 1/2 lemon
⢠1 tablespoon chives, finely chopped
⢠1 tablespoon parsley, finely chopped
Directions
Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.

Hey Alexa..if you decide not to use them my birds would LOVE them. Let me know and I'll stop and get them from you!
Joann

make Spritz....potato salad....mix with potted meat and a bit of mustard for a spread...crumble on top of salads, amke some beef tartar and crumble on top of that....
Then if there are still some left, feed them to the birds, or the dog or cat.
Linda C

There's a great vintage salad dressing (vinaigrette type) that starts out with hard boiled egg yolks. I'll look for the recipe and post it.

The whites with the smoked salmon mousse sound delicious and elegant.

How did your retro cocktail party turn out?

Make the filling for deviled eggs and stuff mini bread cups or puff pastry cups/phylo cups with it?

or maybe fill celery with it for your Super Bowl party.

BTW that salmon mouse and caviar sounds divine!

This was the "house" dressing of the Pennsylvania Railroad back in the days of railroad dining cars. They served it on a salad of iceberg lettuce, tomato wedges, sliced cucumber, scallions, radishes and celery.

It's not going to make much of a dent in your yolk situation but it's interesting how the yolks help to give it body and flavor.

PENNSYLVANIA DRESSING

2 hard-boiled egg yolks
tarragon vinegar
1 tsp. paprika
1 tsp. celery salt
1 heaping tsp. powdered sugar
1 green pepper, chopped medium fine
6 chives or small young onions, chopped very fine
1 sprig parsley, chopped fine
juice of 1/2 lemon, strained
1/2 cup olive oil
1 cup mayonnaise

Mash egg yolks with enough tarragon vinegar to make a smooth paste. Add each ingredient in the order listed, mixing well before adding the next. Beat all with a whisk until blender through, about 1 minute. Pour into a glass jar and cover tightly. Chill at least 1 hour before serving. Makes 1 pint.

Thanks for the suggestions! I will probably toss them out for the birds. Honestly, I had no idea the birds would eat them. Seems a bit cannabalistic, but if it makes them happy.....

Back to the stuffed eggs. The servers told me they were the absolute first to go. I had them on a silver platter lines with watercress to keep them from sliding around, and a half sheet pan witht he back-ups to reload the tray. The party started at 6:00 PM and they were completely gone within an hour, and that was with LOTS of other food available. I had people I didn't know coming up to me to compliment me on the best stuffed eggs they had ever eaten.

I had made them for the Retro cocktail party a month ago and they went over really well there too. Ruthanna, the whole party was a success including the flaming pineapple! Thanks!

So I had lots of happy people last night and will have lots of happy birds today. Thanks again for the suggestions!

A

Seems a bit cannabalistic...

LOL, I had that same exact thought!

Ruthanna - I can't decide if that dressing sounds good or not, but it's got my interest. What is meant by "green pepper"? Bell? Would seem like a lot. But somehow I'm doubting it means a hot pepper.

Back in the old days before even basic markets had a variety of peppers to choose from green peppers were indeed green bell peppers.

I will definitely make that salad with a couple of the yolks that dont go to the birds!

A

Flaming pineapple??? I must have missed that post Alexa. Can you tell me more about the Flaming pineapple!!!!
Joann

Joann - this is really Ruthannas story, but here is a link to her picture, which I used as inspiraiton.

She had used a watermelon, but I couldn't find one, so I used a pineapple and hollowed out a little spot for the sterno. I then had skewers of teriyaki beef and pineapple wrapped in par cooked bacon stuck all over it the way Ruthanna did in the watermelon.

A

Here is a link that might be useful: picture near the bottom.

FOAS, when I previously made the dressing a long time ago, I used a small green bell pepper because commercially grown peppers were much smaller when this would have been served than they are now.

I'm making a batch of the dressing today and using half a red bell pepper because I don't have any green ones on hand. I'll let you know how the finished product is.

Made the dressing and it just cried out for seafood so served it over a salad of poached white salmon, avocado and Kumato chunks. The only substitution I made was red pepper instead of green and I preferred the green I previously used.

Wow Ruthanna! Great photo!

You know, now that you mentioned seafood with it, it is vaguely reminiscent of the dressing for Crab/shrimp Louie. Add a little ketchip and I think you would be there! LOL!

Alexa

On the sweet side, there are cookie recipes that use cooked egg yolks. I've never tried them because I usually don't have extra yolks on hand, but I've seen them in some cookbooks.

My aunt made the most delicious cookies, so rich, with sieved hard cooked egg yolks as one ingredient. I will see if I have that recipe any longer. She rolled them in balls and baked them.