In a small pot, combine
the remaining pickled shallot ingredients and bring to a boil until the sugar is dissolved.
Not exact matches
Add the
pickled shallot, crème fraîche, mayonnaise, dill and the
remaining 3/4 teaspoon of the salt to the yolks.
Top each egg with pieces of smoked trout, a little of the olive relish, a few
pickled shallot rings and the
remaining chopped chives.