Smoked salmon with eggs

If you’re after a quick starter to serve before Christmas dinner, try salmon and quails eggs. It’s tasty, takes only minutes to make and looks really impressive too!

Ingredients

You'll need:
12 quails' eggs (most good supermarkets stock these)
2tsp hot horseradish / 4 tsp horseradish sauce
200ml carton crème fraîche
8 thin slices rye bread
8-12 slices smoked salmon
150g bag wild rocket
4tsp olive oil, for drizzling
2 lemons, each cut into 6 wedges
Freshly ground black pepper

Method

Add the quails’ eggs to a pan of boiling water. Bring back to the boil and simmer for 2½ minutes. Drain and cool under running water. Peel, rinse and drain.

Just before serving, mix the horseradish into the crème fraîche in the carton, then put a heaped teaspoonful on each serving plate, on one side, and smear it down with the spoon, if you like. Start toasting the bread.

Halve the quails’ eggs. Arrange the salmon and eggs on the plate, then add a few rocket leaves on top. 4 Drizzle each plate with a little olive oil and squeeze lemon juice over, saving 8 lemon wedges for garnish. Grind black pepper over. Serve with the toast.

Source: https://www.goodto.com/recipes/smoked-salmon-with-eggs

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Smoked salmon with eggs

Ingredients

Method

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