Name: Smoked salmon tea eggs
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12
Ingredients: 6 tea-stained eggs, peeled and halved (see note below); 125 gram cream cheese, at room temperature; 100 gram smoked salmon; 1 tablespoon lemon juice; 1 teaspoon lemon zest; sea salt and white pepper; micro greens or baby lettuce leaves; mixed peppercorns, crushed; lemon oil to garnish

Smoked salmon tea eggs

Easter feast! Save room for this tempting celebratory spread. Stain eggs with a delicate pattern by soaking them in tea.

Serves 12

Prep

15M

Cook

18M

Total

33M

Ingredients

6 tea-stained eggs, peeled and halved (see note below)

125 gram cream cheese, at room temperature

100 gram smoked salmon

1 tablespoon lemon juice

1 teaspoon lemon zest

sea salt and white pepper

micro greens or baby lettuce leaves

mixed peppercorns, crushed

lemon oil to garnish

Method

1.Peel and cut the tea eggs in half and scoop out the yolks. In a bowl, combine the cream cheese and salmon, then mash together well. Add 1-2 of the egg yolks to the mix if you like, otherwise discard them.

2.Season the salmon mix with lemon juice, zest, salt and pepper. Spoon the mixture into the egg white halves, cover and chill until required.

3.To serve, make a small nest of baby greens and nestle in the filled eggs. Garnish with cracked peppercorns and a swirl of oil.

TEA-STAINED EGGS These eggs are tasty served simply peeled and dipped in a mix of chopped herbs, chilli, cumin and garlic and herb sea salt. Boil eggs in plenty of water for about 8 minutes, then remove and allow to cool for 10 minutes. Gently roll or tap the eggshells so they crack all over – but don’t break the shell off. Make a strong brew of flavoured tea (about 4 tea bags of Earl Grey or fragrant herbal varieties, and a few bay leaves or herbs) – enough to cover the eggs generously. Add the eggs and let them soak for 3-4 hours or overnight for a deeper colour variation. – Jo Wilcox
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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