Smoked Salmon with Quail Egg Recipe

Name: Smoked Salmon with Quail Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound fresh fluke fillet; 1 heaping tablespoon chopped chives plus 12 whole chives for garnish; 3/4 teaspoon wasabi paste (available at Japanese specialty stores); 6 1/2 teaspoons lemon juice; 1 1/2 teaspoons Japanese ground red pepper (available at Japanese specialty stores); Salt; 6 tablespoons coarsely-cut fresh ginger; 6 large egg yolks; 6 tablespoons peanut oil; 6 tablespoons heavy cream; 1 sheet nori (Japanese seaweed) or 1 to 2 tablespoons nori sprinkles; 3 cups loosely-packed mixed greens (such as chicory, red leaf lettuce and sprouts), torn into small pieces; 3/4 teaspoon toasted sesame seeds; 6 quails' egg yolks (raw); 9 drops dark sesame oil; 1/2 pound top-quality smoked salmon, cut in 6 broad, thin slices

Servings: persons

3/4 pound fresh fluke fillet
1 heaping tablespoon chopped chives plus 12 whole chives for garnish
3/4 teaspoon wasabi paste (available at Japanese specialty stores)
6 1/2 teaspoons lemon juice
1 1/2 teaspoons Japanese ground red pepper (available at Japanese specialty stores)
Salt
6 tablespoons coarsely-cut fresh ginger
6 large egg yolks
6 tablespoons peanut oil
6 tablespoons heavy cream
1 sheet nori (Japanese seaweed) or 1 to 2 tablespoons nori sprinkles
3 cups loosely-packed mixed greens (such as chicory, red leaf lettuce and sprouts), torn into small pieces
3/4 teaspoon toasted sesame seeds
6 quails' egg yolks (raw)
9 drops dark sesame oil
1/2 pound top-quality smoked salmon, cut in 6 broad, thin slices

1
On a work surface using two Japanese cleavers or a very sharp knife, chop fluke to a coarse paste.
2
Add chopped chives, wasabi paste, 2 teaspoons of the lemon juice and 1/2 teaspoon of the Japanese red pepper.
3
Mix well and season to taste with salt.
4
Transfer to a plate, cover and refrigerate.
5
In food processor combine ginger and egg yolks; process 10 seconds.
6
Add remaining 4 1/2 teaspoons lemon juice.
7
With motor running, add oil drop by drop until sauce emulsifies then heavy cream in a slow stream.
8
Season to taste with salt, transfer to a small bowl, cover and refrigerate at least 30 minutes.
9
Toast nori sheet 8 inches from gas flame, 20 seconds per side or until crisp.
10
Use scissors to snip nori into very thin strips.
11
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.
12
Cover fluke and yolk completely with salmon slice.
13
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.
14
Mound about 1/2 cup of salad next to salmon and sprinkle with sesame seeds.
15
Stir ginger sauce well and pass through a fine strainer into a pouring cup.
16
Pour sauce around salmon and garnish with nori strips.
17
Cross 2 chives on top of salmon and dust rim of plate with a pinch of red pepper.
18
Serve immediately.

2767

kcal

Calories

282

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 pound fresh fluke fillet, 1 heaping tablespoon chopped chives plus 12 whole chives for garnish, 3/4 teaspoon wasabi paste (available at Japanese specialty stores), 6 1/2 teaspoons lemon juice, and more.

Yes, Smoked Salmon with Quail Egg falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Salmon with Quail Egg

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