Free Recipe Smoked Salmon with Quail Egg

Recipe Type: Free Recipes

Recipe Preparation: chill

Cooking Ingredients for Smoked Salmon with Quail Egg Recipe

3/4 lb Fresh fluke fillet
1 tb Chopped chives plus 12
; whole chives for garnish
3/4 ts Wasabi paste; (available at
; Japanese specialty
; stores)
6-1/2 ts Lemon juice
1-1/2 ts Japanese ground red pepper;
-(available at
; Japanese specialty
; stores)
Salt
6 tb Coarsely-cut fresh ginger
6 lg Egg yolks
6 tb Peanut oil
6 tb Heavy cream
1 Sheet nori; (Japanese
-seaweed)
; or 1 to 2
; tablespoons nori
; sprinkles
3 c Loosely-packed mixed greens;
-(such as chicory,
; red leaf lettuce
; and sprouts), torn
; into small pieces
3/4 ts Toasted sesame seeds
6 Quails egg yolks; (raw)
9 dr Dark sesame oil
1/2 lb Top-quality smoked salmon;
-cut in 6 broad,
; thin slices

Smoked Salmon with Quail Egg Preparation

On a work surface using two Japanese cleavers or a very sharp knife, chop fluke to a coarse paste. Add chopped chives, wasabi paste, 2 teaspoons of the lemon juice and 1/2 teaspoon of the Japanese red pepper. Mix well and season to taste with salt. Transfer to a plate, cover and refrigerate. In food processor combine ginger and egg yolks; process 10 seconds. Add remaining 4 1/2 teaspoons lemon juice. With motor running, add oil drop by drop until sauce emulsifies then heavy cream in a slow stream. Season to taste with salt, transfer to a small bowl, cover and refrigerate at least 30 minutes. Toast nori sheet 8 inches from gas flame, 20 seconds per side or until crisp. Use scissors to snip nori into very thin strips. To serve, arrange a mound of fluke mixture on each of 6 chilled dinner plates; make a deep indentation in center and fill with quail”s egg yolk. Cover fluke and yolk completely with salmon slice. In a bowl toss greens with enough ginger dressing to moisten; add 1/4 teaspoon red pepper, sesame oil, salt to taste and mix well. Mound about 1/2 cup of salad next to salmon and sprinkle with sesame seeds. Stir ginger sauce well and pass through a fine strainer into a pouring cup. Pour sauce around salmon and garnish with nori strips. Cross 2 chives on top of salmon and dust rim of plate with a pinch of red pepper. Serve immediately. Yield: 6 Servings Converted by MC_Buster. Recipe by: TASTE SHOW#TS4611 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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