Monday 23 April 2018

Smoked salmon devilled eggs and Mini artichoke & pesto tarts

Smoked salmon devilled eggs. PHOTO: MARK DUGGAN
Smoked salmon devilled eggs. PHOTO: MARK DUGGAN
Mini artichoke & pesto tarts. PHOTO: MARK DUGGAN

Aoife McElwain

It's New Year's Eve! Time to welcome the beginning of a new year.

If you're having friends and family over tonight, you could add these little bites to your buffet table.

Both can be made an hour or two in advance and keep well in the fridge.

With the devilled eggs, just save the final garnishes of smoked salmon, paprika and dill until the last minute.

With the artichoke tart, apply the drizzle of pesto before serving these tarts, which are best enjoyed warm or at room temperature.

Smoked salmon devilled eggs

Makes 12 servings

Prep Time: 15 mins

Cooking Time: 10 mins


6 eggs

1 tablespoon of cream cheese

1 teaspoon Dijon

1 tablespoon mayo

2 teaspoons lemon juice



50g of smoked salmon

1 teaspoon of smoked paprika



1. Place the eggs in a large saucepan and cover with water. Bring the water to a boil and bubble for 8 to 10 minutes so that you have hard-boiled eggs.

2. Remove the eggs and allow to cool. Once cool, carefully peel the eggs and slice them in half. Carefully remove the egg yolks and place in a mixing bowl. Arrange the egg yolks on a serving platter.

3. To the egg yolks, add the cream cheese, Dijon, mayo, lemon juice and a generous pinch of salt and pepper. Mix really well, using a fork to combine until smooth. This will keep in the fridge for at least a day.

4. When you're ready to serve, place the egg yolk mixture into a piping bag (cut a hole into the corner of a plastic sandwich bag if you don't have a piping bag) and squeeze the egg yolk mixture into the centre of the egg white half.

5. Top each egg with a thin slice or two of smoked salmon. Sprinkle with a small dusting of smoked paprika and top with a fresh sprig of dill.

This week's storecupboard essential

Jarred Artichokes: These salty brined artichoke hearts make a great addition to a charcuterie board or mixed into pasta. They work very well when paired with pesto and goat cheese, or with cured meats and hard cheese.

Mini artichoke & pesto tarts

Makes 6 mini tarts

Prep Time: 15 mins

Cooking Time: 30 mins


1 sheet of shortcrust pastry, defrosted

1 egg

1 tablespoon of milk

6 teaspoons of soft goat cheese

12 small jarred artichokes

A handful of roughly grated Parmesan cheese

6 teaspoons of pesto


1. Preheat your oven to 180c/160c/gas mark 5. Line a baking tray with parchment paper.

2. Roll out your shortcrust pastry until you have a large rectangle. Cut these into six squares. Fold in the edges of each square so you create a border around each segment. Place these on the lined baking tray.

3. Beat the egg and add to the milk. Use a pastry brush to coat each pastry segment completely with the egg wash.

4. Add a teaspoon of goat cheese to the centre of each segment, spreading evenly within the borders.

5. Add two small artichokes to each tart. Top with a sprinkling of Parmesan cheese and bake in the oven for 30 minutes, or until the pastry is cooked through.

6. Serve warm or at room temperature topped with a drizzle of pesto.

Irish Independent

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