Smoked salmon with eggs

Smoked salmon with eggs

If you’re after a quick starter to serve before Christmas dinner, try salmon and quails eggs. It’s tasty, takes only minutes to make and looks really impressive too!

Ingredients

  • You'll need:
  • 12 quails' eggs (most good supermarkets stock these)
  • 2tsp hot horseradish / 4 tsp horseradish sauce
  • 200ml carton crème fraîche
  • 8 thin slices rye bread
  • 8-12 slices smoked salmon
  • 150g bag wild rocket
  • 4tsp olive oil, for drizzling
  • 2 lemons, each cut into 6 wedges
  • Freshly ground black pepper

Method

  • Add the quails’ eggs to a pan of boiling water. Bring back to the boil and simmer for 2½ minutes. Drain and cool under running water. Peel, rinse and drain.
  • Just before serving, mix the horseradish into the crème fraîche in the carton, then put a heaped teaspoonful on each serving plate, on one side, and smear it down with the spoon, if you like. Start toasting the bread.
  • Halve the quails’ eggs. Arrange the salmon and eggs on the plate, then add a few rocket leaves on top. 4 Drizzle each plate with a little olive oil and squeeze lemon juice over, saving 8 lemon wedges for garnish. Grind black pepper over. Serve with the toast.
  • Source: https://www.goodto.com/recipes/smoked-salmon-with-eggs


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