Smoked Trout, Quail's Egg and Watercress Salad
Cooking Directions Serves: 4 Wash the watercress and dress with the olive oil, lemon juice and salt & pepper, then divide between 4 plates. Boil the quail's eggs for 2 mins then run under the cold...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Fork
- Plate
- Slotted spoon
Ingredients
- 100g Pack watercress leaves
- Olive oil
- Squeeze of lemon juice
- Salt
- pepper
- 12 Quail's eggs
- 2 dsp
- Tracklements Strong Horseradish Cream
- 100g Crème Fraîche
- 4 Smoked trout fillets
- tbsp Fresh dill, finely chopped
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