Nest of smoked salmon and leeks with soft boiled quails' eg
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leek sliced julienne | |
| 3 | ounces | Smoked salmon cut into fine strips |
| 1 | tablespoon | Walnut oil dressing |
| 8 | Quails' eggs; soft boiled | |
| 1 | teaspoon | Chopped chives |
| 8 | ounces | Smoked cods' roe |
| 1 | Shallot; finely chopped | |
| 1 | Clove garlic; finely chopped | |
| 1 | tablespoon | Olive oil |
| ½ | Lemon; juice of | |
| ½ | tablespoon | Tomato puree |
| ½ | tablespoon | Chopped chives |
| 1 | dash | Tabasco sauce |
| 1 | dash | Worcestershire sauce |
| Cracked black pepper | ||
| ½ | pint | Double cream |
Directions
Blanch the leek strips then cool in cold water and squeeze dry. Mix the leeks with the smoked salmon strips, then form into two nests and spoon a little dressing on top. Place four eggs in the middle of each nest.
Cut the cods' roe in half and scrape out the inside with a teaspoon. Mash the roe in a bowl with a fork and blend in the shallots, garlic, lemon juice and tomato puree. Add the chives, Tabasco, Worcester sauce and pepper. Transfer to a bowl and stir in the cream. The sauce will be fairly thick, so add more cream or milk to thin out if preferred.
Top the quails' eggs with a spoonful of the cods' roe sauce and garnish with chives.
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