July 27th, 2017
From Perfectly Paleo, by Rosa Rigby
Preheat the oven to 180°C (350°F) Gas 4.
Bring a saucepan of water to the boil over medium heat and, once at a rolling boil, turn down the heat and carefully lower in the eggs. Turn the heat back up to high and cook for 2 minutes 40 seconds (or longer if you prefer and firmer set yolk). Lift the eggs from the water using a slotted spoon and put straight into a bowl of iced water.
Once cold carefully peel eggs. It’s best to lightly crack the whole of the shell and dip it back into the water so the shell comes away easily from the white. Drain on paper towels and set aside in a cool place.
Put the lemon zest, spring onions/scallions, salmon fillet and smoked salmon in the bowl of a food processor. Blitz for a few seconds at a time until both types of salmon are well blended. Add the chilli/hot red pepper flakes, season with a little salt and pepper, and blitz again to combine.
Carefully roll each peeled egg in a little coconut flour, just to help the salmon mixture bind around it.
Make 12 patties from the salmon mixture and lay a patty in the palm of one hand. Place a peeled egg into the middle and wrap the mixture around it. Make sure there are no gaps and set on the prepared baking sheet. Repeat.
Bake the eggs in the preheated oven for 6–8 minutes. Alternatively, shallow fry them in a small amount of unscented coconut oil over medium heat, turning occasionally to cook evenly.
Remove from the oven or pan and leave to cool slightly before squeezing over a lemon wedge. I like to cut the eggs in half so that you can see the yolk when you serve them, but you can serve them whole with the herbed mayo on the side for dipping.