Israeli Smoked Egg Pate


Israeli Smoked Egg Pate

Recipe Notes

Method: Indirect grilling/smoking (direct grilling for the toast points)Equipment: 1 cup hardwood chips, such as cherry or apple, for smoking.

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4large eggs1/4cup mayonnaise (preferably Hellmanns) Kosher salt và freshly ground black pepperA few drops of fresh lemon juice (optional)Finely chopped fresh flat-leaf parsley 4slices of dense trắng bread, cut in half on the diagonal

Step 1: Place the eggs in a saucepan with cold water khổng lồ cover by 2 inches. Bring to lớn a boil over high heat. Reduce the heat lớn a simmer và cook the eggs exactly 11 minutes. Drain into a strainer and rinse the eggs under cold water until cool enough lớn handle, then peel. The recipe can be prepared several days ahead to lớn this stage.

Step 2: Smoker method:Set up your smoker for smoking và preheat to 275 degrees. Place the eggs in the smoker & smoke until covered with a light brown film of smoke, 20 to 30 minutes. Transfer to a plate & let cool.

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Indirect grilling method:Set up your grill for indirect grilling and preheat to lớn medium-low. Toss the wood chips on the coals. (Sorry folks, this is hard to vì chưng on a gas grill.) Smoke as described above: The cooking time will be about đôi mươi minutes. Transfer the eggs lớn a plate & let cool.

Step 3: Quarter the eggs và place in a food processor. Coarsely chop the mixture, running the machine in short bursts. Work in the mayonnaise và salt and pepper to lớn taste. If desired or appropriate, showroom a few drops of lemon juice.

Step 4: Transfer the pate to a bowl or mound into a neat cylinder, using a metal ring. Sprinkle with parsley.

Step 5: Just before serving, mix up your grill for direct grilling & preheat to high. Brush và oil the grill grate.

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