Salmon Tartare with Fried Quail Egg | James Beard Foundation
When assembled with the precision Stephenson used at the Beard House, this tasty hors d’oeuvre is a stunner. The pink hue of the perfectly molded salmon tartare atop a lightly toasted baguette...
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Ingredients
- 1/2 pound fresh salmon
- 1/2 pound good-quality smoked salmon
- 1 tablespoon chopped parsley
- 2 tablespoons chopped and rinsed capers
- 1 tablespoon finely diced red onion
- 1 tablespoon Dijon mustard
- 1/4 teaspoon Tabasco
- 2 tablespoons extra virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 24 slices baguette, about 1/4 inch thick
- 2 tablespoons butter, softened
- 24 quail eggs
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