Scandinavian deviled eggs are hard boiled egg halves filled with a refreshing smoked salmon mousse flavoured with lemon zest and fresh dill. Decorate your Scandinavian deviled eggs with fish roe and make them the star of your Easter table.
Place the eggs (that must be at room temperature) in a pot and fill the pot with water until all the eggs are covered. Fresh eggs should stay on the bottom of the pot; replace any egg that might be floating.
Set the pot on high heat and bring to a boil. When the water boils, lower the heat to medium-high and let boil for 8-10 minutes (depending on the size of the eggs). When 8-10 minutes have passed, drainthe water and rinse the boiled eggs under cold water until they cool to room temperature.
While the eggs are cookin, you can prepare the smoked salmon mousse. Combine the cream cheese and smoked salmon in a container and blend until smooth. Since I use a hand blender, I usually cut the salmon slices in bits - alternatively you can just use a food processor and add the salmon slices whole. Finely mince the dill and add to salmon mixture, zest the lemon and add both the zest and juice. Stir to combine.
When the eggs have cooled to room temperature, remove shells and cut in half lengthwise. Cut off a little slice from both sides in order to even out the egg's roundness in order to make a flat base to prevent eggs from capsizing. Fill a pastry bag with the salmon mousse and pipe onto each egg half. Decorate with fish roe, dill sprigs or extra lemon zest. Keep refrigerated until serving.