Tapas have replaced traditions like relish tray lunches? Probably not. But the fun of a light lunch is often lost on the need to use a lunch hour for errands, or to catch up on work.
Boiling an egg requires raw eggs in the shell, a pan with water to cover the number of eggs to be used and a couple of extra for “mistakes”, salt or vinegar to acidify the water to improve shell hardening and reduce cracked shells and eggs which explode in the pan. Exploding eggs is another installation. Water is brought to a rolling boil and turned slightly down, with a timer set for 10-15 minutes.
When the time ends, the eggs are removed from the heat source and water carefully drained off. Cold water is run over the eggs to stop cooking process. Once eggs cool, they are then relieved of their shell. Wash the shelled egg to remove crumbs and pat dry.
Eggs are sliced in half, lengthwise, and the whites are placed into a serving dish or plate for same, while the yolks are retained in an airtight container for alternate use.
Deviled Salmon Eggs are in the image accompanying this article, requires one small can of salmon (Sockeye Salmon the prefered product). It is possible to use left over grilled or baked salmon with good results. Tuna is another choice that works. In a glass dish, drain and flake the salmon. It is not necessary to remove the bones, which are soft from the canning process and pose no threat. The dark-ish part of the fish, is actually super high in nutrients but some don’t want that look to their dish. Remove the skin, and give it to the cat or dog.
Place the salmon, mayonnaise and plain GREEK yogurt or local dairy Braum’s sour cream, in a glass dish, and mix with a fork. Add flavorings as desired. Photo shows fresh dried dillweed and very small chopped scallions with some minced garlic. An alternative is mayonnaise and freshly ground black pepper, or fresh lemon and plain yogurt, or mayonnaise, cream cheeze and smoke flavoring with cayenne.
Blend these ingredients until smooth. Refrigerate for an hour, both the empty whites and this mixture, still separate.
Plate the eggs, once the whites are filled with the preferred concoction. Garnish with olive slices, pink salt, fresh herbs, paprika or fresh ground pepper.
Relish plates became popular in the United States in part due to the expansion of transit allowing more fresh goods to meet the American tables at home. This article on relish trays as a tradition is informative. No need to rely on the grocer’s pre-prepped trays for family meals, or potluck.
Break out those rituals,vintage dishes and recipes Oklahoma.