Hot Smoked Salmon with Quail Eggs and Caviar
1. Cook the quail eggs in boiling water for 2 ½ minutes, then drain and cool under running water. Once cooled, gently peel, and then set aside. 2. Mix the shallots in a small bowl with the red wine...
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Cooking tools:
- Potato ricer
- Kitchen scale
- Potato masher
- Mixing bowl
- Saucepan
- Nonstick skillet
- Chef's knife
- Cutting board
- Colander
- Spatula
- Measuring spoon
- Plate
- Stove
Ingredients
- Quail eggs 4
- Shallots sliced 2
- Red wine vinegar 1 tbsp
- Maris piper potatoes peeled 300g
- Plain flour 2 tbsp
- Free-range egg 1
- Butter melted 1 tbsp
- Salt
- pepper
- Olive oil 2 tbsp
- Butter 1 tbsp
- Hot smoked salmon 200g
- Royal Oscietra Caviar 50g
- Extra virgin rapeseed oil for drizzling 1 tbsp
- Lemon cut in half 1
- Black pepper to taste
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