Smoked Salmon Quail Eggs De Grande
Smoked salmon carefully handpicked and gently rolled up to replicate the elegant and vibrant petals not only make them look dead gorgeous but also increases one’s curiosity and appetite to get indulged!
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serves: 2
Ingredients
1. pack of smoked salmon
2. 1-2 slices of white bread
3. 1 egg
4. ¼ onion roughly chopped
5. 2-inch celery roughly chopped
6. ¼ garlic clove roughly chopped
7. ½ fresh red chili deseeded and chopped
8. ½ inch ginger roughly chopped
9. ¼ red bell pepper roughly chopped
10. A few coriander leaves
11. 125 ml vegetable oil
12. ½ tsp sugar or 1 ½ tsp thick sugar syrup
13 Juice of 1 lime (passion fruit pulp can also be used)
14. Juice of ½ small orange
15. Water to pasteurize the egg
16. Garlic butter
17. A few capers
18. Basil oil (blend basil and olive oil into a smooth paste) pour into a squeezy bottle
19. Dill leaves, different types of lettuce and red radish for garnishing
Here We Go
1. Take a deep pan, add water and allow it to boil on medium heat. Once it reaches the boiling point put the egg inside and boil it for 90 seconds . Remove and wait for a while for it to cool. Then, break the egg into a food blender .
2. Add all the ingredients except oil and citrus juice.
3. Start the blender and run until everything is incorporated well. Now, slowly add the oil from the top while the blender is still running. Once you obtain a think consistency, add the lemon and orange juice and run it for some more time. It should have a mayonnaise consistency.
4. Add more salt, red chili or lemon as per taste.
5. Remove in a squeezy bottle and keep aside.
For Plating
1. Spread some garlic butter on the bread slices, toast them in the oven and cut it into desired shapes using a cookie cutter.
2. Squeeze some sauce over the toasted bread, place on a plate on one side to form a semi-circle. Roll the smoked salmon slices into roses and place over the toasts.
3. Squeeze some more sauce in the middle of the smoked salmon roses.
4. Tuck in some dill leaves on top, make small dots on the other side with basil oil and place capers over them.
5. Serve chilled with fresh lettuce, red radish on the side.
