Hot Smoked Salmon with Quail Eggs and Caviar – Attilus 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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ru.attiluscaviar.co.uk.
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 and 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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