Salmon Tartare and Fried Quail Egg
Created by online cookery school,
The Devilled Egg
The soft texture of the tartare contrasts beautifully with the crispy fried quail egg. Serve on either discs or squares of rye bread to add a pleasant, earthy flavour.
What you’ll need
Foraging Free quail eggs
1 quality, fresh salmon fillet, cubed
½ a lemon, juice and zest
½ tsp of Dijon mustard
¼ shallot, finely chopped
1 tbsp of chives, finely chopped
Pinch of finely ground white pepper
Let’s get cooking
Combine the above ingredients and season with salt and pepper to taste.
Leave in the fridge to infuse for 30 minutes or up to 8 hours.
To fry the egg, heat a large glug of oil in a non-stick pan. For individual fried eggs, fry in batches.
Crack open using a small serrated knife and carefully pour straight into the hot oil, be careful as they cook very quickly.
Remove from pan and use a small cookie cutter to cut into neat circles.
Serve on rye bread, topped with a friend quail egg.
For more recipes and tutorials, please visit www.thedevilledegg.com