Fine Quail Egg Salad with Smoked Salmon
A refined quail egg salad featuring smoked salmon and fresh ingredients from the salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 quail eggs
- 125 g fine green Thai asparagus
- Salt
- 1 red bell pepper
- 50 g smoked salmon
- juice of half an orange
- 4 tsp Dijon mustard cream
- 2 tsp light balsamic vinegar
- 1 tbsp oil
- Pepper
- dill (for garnish)
Instructions
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1.
Place quail eggs in boiling water and cook for about 4-5 minutes. Drain, rinse with cold water, and peel.
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2.
Trim the asparagus ends. Cut the tips to 6-7 cm lengths and cut the rest into small pieces. Blanch the asparagus in salted water for 1-2 minutes. Drain, rinse with cold water, and let drain. Wash the pepper and finely dice it. Dice the salmon into small cubes. Halve the quail eggs. Mix orange juice with Dijon mustard cream, vinegar, and oil. Season with salt and pepper.
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3.
Arrange the long asparagus pieces in small glasses. Mix the quail eggs with pepper, salmon, and the small asparagus pieces and place them in the glasses. Spread the mustard cream over them. Garnish with dill and serve.
