Earth Day Eggs
Ingredients
- 3 halves | Hard Boiled Eggs
- 1.5 oz | Egg–Morel Mousse
- 1.5 oz. | Thin Sliced Smoked Salmon
- .5 oz. | Brunoise Pumpernickel Croutons
- 3 | Dill Frond
- 6 | Sliced Pickled Morels
Method & Technique
Fill each hard boiled egg half with .5 oz. of mousse. Place a small section of rolled smoked salmon on each egg. Garnish with the pumpernickel croutons, dill frond and 2 pickled morel slices per egg. Serve and enjoy!
Egg–Morel Mousse
Ingredients
- 3 oz. | Hard Boiled Egg Yolk
- 6 oz. | Mayonaisse
- 4 tsp. | Morel Mushroom Powder
- .25 tsp. | Granulated Garlic
- .25 tsp. | Granulated Onion
- .5 tsp. | Kosher Salt
- .25 tsp. | Ground Black Pepper
- 1 tbsp. | Minced Chives
Method & Technique
To create morel mushroom powder, blend dried morels in Vita–Prep or similar blender. Once blended, add all other ingredients and puree. Serve with the Earth Day Eggs and enjoy!
Pumpernickel Croutons
Ingredients
- 4 oz. | Brunoise Pumpernickel Rye
- 8 oz. | Whole Butter
- 1 tsp. | Kosher Salt
Method & Technique
Warm the butter in a saute pan until it bubbles. Add the brunoise pumpernickel and salt. Continuously move the croutons for 2 to 3 minutes until the bread is crisp. If the butter stops bubbling, you have cooked for too long. Remove from the pan and drain on a napkin to remove all excess butter. Serve with the Earth Day Eggs and enjoy!
Pickled Morels
Ingredients
- 16 oz | Cleaned Morels
- 1 oz. | Fresh Garlic
- 1 oz. | Fresh Dill
- 2 cups | Distilled Vinegar
- 2 cups | Water
- 2 oz. | Kosher Salt
- 1 oz. | Sliced Jalapeño
- .25 tbsp. | Black Peppercorns
Method & Technique
Warm everything except the morels. Pour the resulting liquid over the morels and allow to sit overnight at minimum. Reserve in a jar and serve with the Earth Day Eggs when ready.