Smoked Salmon Nests with Quail Eggs
Smoked Salmon Salad with Quail eggs and lemon zest.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Smoked Salmon | Salad | Boil | Less than 30 minutes |
Ingredients
- 12 quail eggs
- 3 x 15ml spoons groundnut or corn oil
- 2 x 15ml spoons walnut oil
- 1-2 x 15ml spoons sherry vinegar
- 75g mixed salad leaves
- 250g sliced smoked salmon
- freshly ground black pepper
- grated zest of ½ a lemon or lime, to garnish
Method
Put the quail eggs into cold water and bring to the boil, simmer for 1 minute. Cool them completely under cold running water, cracking the shells lightly. Shell the eggs, rinse and reserve them.
Whisk together the oils and vinegar, season with a little pepper.
Toss the salad leaves in the dressing, then transfer them to a sieve and allow them to drain over a bowl for a few minutes. Reserve the drained dressing.
If you are not using pre-sliced salmon, cut it into strips 4cm wide. Just before serving, divide the salmon into
6. Slightly twist each piece as you make a circle on each plate.
Adjust so that the twisted salmon stands high rather than lies flat. Fill each circle with salad and add 2 quail eggs to each.
Scatter any extra salad leaves around the plates. Drizzle a little of the extra dressing over the quail eggs. Grate a little lemon or live zest over each plate to serve.
