Olive Magazine
Smoked salmon and quail egg caesar

Smoked salmon and quail egg caesar

Published: August 13, 2015 at 3:15 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

We all loved smoked salmon, come Christmas time. Try it in a salad, with quail egg caesar and capers… just the thing for a light lunch. This recipe was inspired by The Fish People Cafe in Glasgow.

Nutrition:
NutrientUnit
kcal450
fat27.7g
carbs15g
fibre2.3g
protein34.5g
salt4.3g
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Try our smoked salmon and quail egg caesar salad then check out our easy caesar salad recipe.

Ingredients

  • 9 quail eggs
  • 1 thick slice sourdough, cubed
  • olive oil
  • 1 little gem lettuce
  • a handful mixed leaves
  • 150g smoked salmon, torn
  • 1 tbsp capers, rinsed

  • 1⁄2 a small bunch chives, snipped
  • 1⁄2 clove garlic, crushed
  • 2
 anchovies
  • 25g parmesan, finely grated
  • 1 tbsp
 Greek yoghurt
  • 2 tbsp olive oil
  • 1⁄2 lemon, juiced

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Bring a pan of water to the boil, add the quail eggs and boil for 3 minutes, then drain and put into cold water to stop them cooking.

  • STEP 2

    Toss the sourdough cubes with 2 tsp olive oil and some seasoning on a baking tray, put in the oven and bake for 8-10 minutes, or until golden and crisp.

  • STEP 3

    Put the crushed garlic clove and anchovies in a mortar and crush together with a pestle. Add the parmesan, yoghurt, olive oil and lemon juice, and mix together with a little pepper. Peel and halve the quail eggs.
    Separate the Little Gem leaves and roughly tear, then pile on a platter with the other leaves, quail eggs, the sourdough croutons, smoked salmon, capers and chives. Spoon over the dressing and toss together gently

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