Recipe for Smoked Salmon with Quail Egg 
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Yield:
6
Ingredients:
Amount Ingredient
3/4 lb fresh fluke fillet
1 tbl chopped chives - (heaping) plus
12 whl chives for garnish
3/4 tsp wasabi paste
(available at Japanese specialty stores)
1/2 tsp lemon juice
1/2 tsp Japanese ground red pepper
(available at Japanese specialty stores)
Salt to taste
6 tbl coarsely-cut fresh ginger
6 lrg egg yolks
6 tbl peanut oil
6 tbl heavy cream
1 x nori sheet (Japanese seaweed)
(or 1 to 2 tbspns nori sprinkles)
3 cup mixed greens - (loosely packed) torn small pieces
(such as chicory, red leaf lettuce and sprouts)
3/4 tsp toasted sesame seeds
6 x quails egg yolks raw
9 dsh dark sesame oil
1/2 lb top-quality smoked salmon cut in 6 broad,
Instructions:
Instructions: On a work surface using two Japanese cleavers or a very sharp knife, chop fluke to a coarse paste. Add chopped chives, wasabi paste, 2 teaspoons of the lemon juice and 1/2 teaspoon of the Japanese red pepper. Mix well and season to taste with salt. Transfer to a plate, cover and refrigerate.

In food processor combine ginger and egg yolks; process 10 seconds. Add remaining 4 1/2 teaspoons lemon juice. With motor running, add oil drop by drop until sauce emulsifies then heavy cream in a slow stream. Season to taste with salt, transfer to a small bowl, cover and refrigerate at least 30 minutes.

Toast nori sheet 8 inches from gas flame, 20 seconds per side or until crisp. Use scissors to snip nori into very thin strips.

To serve, arrange a mound of fluke mixture on each of 6 chilled dinner plates; make a deep indentation in center and fill with quails egg yolk. Cover fluke and yolk completely with salmon slice. 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. Mound about 1/2 cup of salad next to salmon and sprinkle with sesame seeds. Stir ginger sauce well and pass through a fine strainer into a pouring cup. Pour sauce around salmon and garnish with nori strips. Cross 2 chives on top of salmon and dust rim of plate with a pinch of red pepper. Serve immediately.

This recipe yields 6 servings.

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