Smoked salmon and quail egg caesar

Smoked salmon and quail egg caesar

  • serves 2
  • A little effort

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.

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Ingredients

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

  • chives 1⁄2 a small bunch, snipped
  • garlic 1⁄2 clove, crushed
  • anchovies 2

  • parmesan 25g, finely grated
  • Greek yoghurt 1 tbsp

  • olive oil 2 tbsp
  • lemon 1⁄2, 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

Nutritional Information

  • Kcals 450
  • Fat 27.7g
  • Carbs 15g
  • Fibre 2.3g
  • Protein 34.5g
  • Salt 4.3g
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