GARLIC SALMON EGGS RECIPES

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside. , Place salmon in a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper; drizzle with lemon juice. Spoon 1 tablespoon garlic butter over each fillet. , Bake, uncovered, at 425° for 8-10 minutes or until fish flakes easily with a fork. Sprinkle with parsley and rosemary.

Steps:

• 1. While your oven is preheating to 400°F, remove the papery outer layers from the whole head of garlic. Carefully cut ½ inch from the top of the garlic head. Place on a sheet of heavy-duty aluminum foil, drizzle with olive oil, and wrap to cover the garlic. Roast for 30 minutes until soft and fragrant, then remove from heat. When cooled, squeeze the garlic cloves out of their skin and mash with a fork into a paste. 2. Cover the eggs with cold water in a large saucepan, then bring the water to boil over high heat. After the water has come to a rolling boil, remove the saucepan from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes before peeling. 3. Peel the eggs then halve them lengthwise. Scoop the yolks into a bowl, and mash together with mayonnaise, dijon mustard, and up to 1½ tablespoons of the roasted garlic. Blend until smooth and creamy. 4. Place the halved eggs on a serving plate, then fill each egg with a spoonful of the egg yolk mixture or use a piping bag. Gently garnish with salmon roe and fresh chives.