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Devilled smoked salmon egg canapés

We were very lucky to have the Executive Chef of the London InterContinental on Park Lane, Paul Bates, and his team of chefs, join us at the Coronation Festival in the Royal Gardens of Buckingham Palace this year. One thing that struck us was just how popular smoked salmon canapés are. So, in a bid to provide some inspiration for those looking to make their own, here are some smoked salmon canapés with a difference…

Preparation Time: 40 minutes

Serves: 16 (as part of a selection of canapés)


  • 250g John Ross Jr smoked salmon (finely chopped)
  • 16 extra-large eggs
  • 120g ounces salmon roe
  • 1 cup of sour cream
  • 120g cream cheese (room temperature)
  • 4 tablespoons of the best quality mayonnaise
  • 2 tablespoon lemon juice
  • 5 tablespoons finely chopped fresh chives (4 for the recipe, 1 for garnish)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Preparation method

Cover the eggs with cold water in a large pot, making sure that they all remain on one layer, and bring to the boil. Once at boiling temperature turn the heat off, cover the pot and stand the eggs for 15 minutes. Then drain, fill the pot with cold water and leave to cool.

Peel eggs and halve (lengthways). Carefully remove all the yolks, place in mixer and mix with the lemon juice, cream cheese, sour cream, mayo, salt, pepper, chives and, of course, the smoked salmon. Place in the fridge.

When chilled and ready to serve, simply place enough mixture in each cavity of the egg whites, place a touch of salmon roe on top and add the remaining chives to taste. Season to taste and serve.

Loved our devilled egg and smoked salmon canapés? Order sumptuous Scottish smoked salmon online at John Ross Jr to give your next canapé selection that little something extra. 



September 15th 2021
Reasons to buy Scottish smoked salmon