Main ingredients 🥩
Hard-boiled eggsKorean melonOnionSmoked salmonSour creamDillScallionLimeWhite wine vinegarSaltBlack pepper
Striker Chef's Korean Melon and Salmon Stuffed Eggs
A premium canapé featuring soft egg whites, savory salmon, crisp and sweet Korean melon, and a tangy seasonal melon syrup sauce.
🙋 Recommended for
- ⭐ Those preparing for a white wine or champagne home party and wanting to serve elegant and delicate high-end finger foods.
- ⭐ Those who want to experience a fine-dining style using seasonal Korean melon in an unusual preparation with premium ingredients.
Ingredients needed 🛒2 servings
- Hard-boiled eggs 3-4
- Korean melon 1
- Onion 1/4
- Smoked salmon 100g
- Sour cream 2 tablespoons
- Fresh dill a little
- Scallion 1 stalk
- Lime 1/2
- White wine vinegar 1 tablespoon
- Sugar 1 tablespoon
- Salt a little
- Black pepper a little
Recipe 🍳
- Gently peel the hard-boiled eggs, ensuring they are fully cooked or at least 90% done.
- Peel the Korean melon using a peeler, then cut it in half.
- Scoop out the seeds from the melon with a spoon, press them through a sieve into a pot to extract only the delicious melon juice (seed pulp).
- Finely mince the onion and the seeded melon flesh.
- Combine the extracted melon juice, juice from 1/2 lime, 1 tablespoon of white wine vinegar, and 1 tablespoon of sugar in a pot and bring to a simmer.
- Reduce the sauce over low heat until it becomes a thick, syrupy consistency, then turn off the heat and let it cool.
- Carefully slice the hard-boiled eggs in half lengthwise and scoop out the yolks into a bowl.
- Finely chop the smoked salmon and add it to the bowl with the yolks, along with the minced melon and onion.
- Add 2 tablespoons of Striker Chef's special sour cream and chopped fresh dill to the bowl. Mash the egg yolks with a spoon and mix everything thoroughly to create the filling. Season with salt and pepper.
- Generously fill the hollowed-out egg white halves with the prepared salmon and melon yolk mixture.
- Drizzle the cooled, thickened tropical melon syrup sauce over the stuffed egg filling as desired.
- Garnish with finely chopped green scallions for a fresh finish.
- Slice hard-boiled eggs in half, separate yolks into a bowl.
- Strain melon seeds for juice, reduce with lime juice, vinegar, and sugar to make syrup.
- Mix minced melon flesh, onion, smoked salmon, sour cream, and dill with the separated yolks to make filling.
- Generously fill egg white halves with the filling.
- Drizzle with cooled sweet melon syrup and top with scallions.
Cooking tips 💡
- To prevent boiled eggs from rolling, slightly flatten the bottom of the egg white halves with a knife for a stable base.
- The reduced melon seed syrup, when chilled, surprisingly resembles a rich, sweet pineapple concentrate, creating a fantastic pairing with the salmon.
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