This recipe is a beautiful and elegant way to serve smoked salmon. It is perfect for a special occasion breakfast or brunch, but is easy enough to make for a weekday meal as well. The quail eggs add a lovely touch of luxury, but can be omitted if you prefer.
Ingredients
- 4 slices of smoked salmon, thinly sliced
- 4 quail eggs
- 1 tablespoon chives, finely chopped
- 1 tablespoon capers, finely chopped
Method
- Preheat the oven to 180C/350F.
- Using a sharp knife, cut the smoked salmon into thin strips.
- Carefully roll each strip up into a rose shape and place on a baking sheet lined with parchment paper.
- Bake in the oven for 5-10 minutes, until just cooked through.
- Meanwhile, cook the quail eggs according to your preference. I like to fry them in a little oil until the whites are set and the yolks are still soft.
- Once the salmon roses are cooked, top with a quail egg and a sprinkle of chives and capers. Serve immediately.
Potential changes & improvements
If you are not a fan of quail eggs, you could top the salmon roses with a regular egg, or even some avocado. To make this recipe vegan, you could use tofu instead of salmon.
What other food it works well with
This recipe would be delicious served with some fresh toast and a dollop of cream cheese. It would also be good with roasted vegetables or a simple salad.
Common Mistakes
Be sure to slice the salmon very thinly, or it will be difficult to roll it up into roses. If you have trouble keeping the salmon rolled up, you can secure it with a toothpick or small skewer.
Nutritional Information
This recipe is relatively low in calories and fat, and is a good source of protein. It is also relatively high in cholesterol due to the eggs.
Allergens
This recipe contains fish, egg, and capers. It may also contain traces of other allergens due to possible cross-contamination.