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.