Hot Smoked Salmon with Quail Eggs and Caviar – Attilus Kaviar N
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
- Potato masher
- Chef's knife
- Cutting board
- Saucepan
- Nonstick skillet
- Stove
- Colander
- Mixing bowl
- Spoon
- Spatula
- Plate
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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