Servings
Font
Back
Deviled Eggs with Smoked Trout Gravlax and Corn Sabayon
4.9 from 141 votes

Deviled Eggs with Smoked Trout Gravlax and Corn Sabayon

This recipe combines deviled eggs filled with a rich corn sabayon and topped with smoked trout gravlax. The sabayon is made by reducing corn, onion, and cream into a puree, then emulsified with egg yolks into a light, airy sauce. The smoked trout adds a delicate smoky flavor that complements the sweetness of the corn.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Additional Time
11 hrs
Total Time
12 hrs 50 mins
Servings: 4 servings
Course: Side Dish, Appetizer
Cuisine: American

Ingredients

Corn Puree:
  • 20 grams butter clarified
  • 90 grams yellow onion minced
  • 6 grams garlic minced
  • 700 grams heavy cream
  • 250 grams corn kernels fresh
  • 3 grams lemon juice
  • salt to taste
Corn Sabayon:
  • 600 grams corn puree
  • 3 egg yolk
  • salt to taste
Smoked Trout Gravlax:
  • 1 ocean trout skin on fillet, fillet
  • 28 grams gin
  • 55 grams kosher salt
  • 50 grams sugar granulated
  • 4 grams black peppercorns
  • applewood chips
  • Aladdin smoking gun
Hard Boiled Eggs:
  • 4 egg whole
Deviled Egg:
  • 4 grams trout gravlax
  • 2 grams egg hard boiled
  • 12 grams corn sabayon
  • smoked paprika or pimenton, hot
  • chive garnish
  • 0.5 gram trout roe
  • egg cup

Instructions

Corn Puree:
    Cup of Yum
  1. In a rondeau saute onion in clarified butter until soft, then add the garlic and corn and saute until soft for about 30 minutes on low heat.
  2. Add the heavy cream and simmer until reduced by half.
  3. Stir frequently to prevent corn and onion from caramelizing on the bottom of the pan.
  4. Once it has reduced by half, vitamix the corn, mix on high and strain through chinois. Season with salt and lemon juice.
Corn Sabayon:
  1. Set up a double boiler for this procedure.
  2. Warm corn puree over the double boiler.
  3. In a large separate bowl whisk egg yolks and temper in the corn puree.
  4. Once tempered, place over double boiler and whisk the sabayon over the double boiler until emulsified. It will be thick enough once slightly beyond nappe.
  5. Adjust seasoning with salt and lemon juice as needed.
  6. Transfer sabayon to ISI siphon and charge with two cream charges.
  7. Hold in water bath at 58° C/ 136 °F.
Smoked Trout Gravlax
  1. Remove pin bones, line a 1/3 pan with plastic wrap, place the fillet on the plastic wrap, skin side down.
  2. Pour the gin evenly over the trout. Combine kosher salt, sugar, and peppercorns together in a small bowl.
  3. Spread the mixture evenly over the entire surface of the trout.
  4. Cover fillet with plastic wrap and place another 1/3 pan on top. Weigh down 1/3 pan to press trout.
  5. Cure refrigerated trout overnight.
  6. The next day remove the trout, wash off the cure and place back in the third pan.
  7. Cover tightly with plastic wrap and pump full of smoke using the Aladdin smoking gun.
  8. Return to walkin and let sit until all of the smoke has dissipated and been absorbed, about 3 hours.
  9. Skin fillet and small dice trout.
Hard Boiled Eggs:
  1. Place eggs in a saucepot large enough to cover with water by one inch.
  2. Heat over high until boiling.
  3. Remove from burner, cover, and let eggs stand in water for 12 minutes.
  4. Prepare an ice bath. Shock, and peel.
  5. Cut eggs into small dice.
Deviled Egg
  1. Slice chive on an extreme bias to create garnish. 1 cm ( 1/3 inch) long pieces for the garnish.
  2. Heat trout gravlax and deviled egg until just warm to the touch.
  3. Fill egg cup half way with corn sabayon, add the warmed egg and trout.
  4. Fill the egg cup again with sabayon, tap gently until sabayon falls slightly.
  5. Top off again with sabayon.
  6. Dust with pimenton on top to garnish.
  7. Finish with a small amount of trout roe and chive garnish.

Notes