Quails' Eggs with Smoked Salmon
Smoked salmon and quails' eggs served with caviar and champagne; it is hard to imagine a more luxuirent starter.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Smoked Salmon,Fillet | Starter | Uncooked | Less than 30 minutes |
Ingredients
- 6 quails' eggs
- 2 pieces smoked salmon
For serving:
- 6 sprigs of dill or lumpfish caviar
- Champagne
Method
Cover quails' eggs with cold water and bring to the boil. Cover and simmer for 3 minutes, drain and cool in cold water, then peel.
Slice 2 pieces of smoked salmon into three lengthways. Wrap each quails egg in a piece of salmon and top with a sprig of dill or some lumpfish caviar.
Serve with Champagne.
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