Poached Quail Egg And Smoked Salmon Salad

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poached quail egg and smoked salmon salad

This poached quail egg and smoked salmon salad is something I make quite often for lunch as I almost always have the ingredients on hand. Alona loves eating raw quail eggs and buys them buy the three dozen, and I love smoked salmon with almost anything. The result is a refreshing salad with simple ingredients perfect for any season.

If you can’t find quail eggs, you can always just poach a regular chicken egg. I use three poached quail eggs per salad, so you should just substitute for one chicken egg. The dressing used is a simple balsamic glassa, which I use in quite a few of my recipes. However you can use any dressing that fits, like Basil Vinaigrette or Poppy Seed Dressing.

Poached Quail Egg And Smoked Salmon Salad Ingredients

6 Quail Eggs. Or sub for chicken eggs at a rate of 3=1

100 grams Smoked Salmon.

200 grams Salad; mix. I just buy a bag of salad mix from the grocery, but you can really use any leaves you like, such as rocket or iceberg.

2 tbsp Balsamic Glassa; this is a reduced version of balsamic vinaigrette

Salt; to taste

Poached Quail Egg And Smoked Salmon Salad Instructions

1. In individual serving bowls lay down half the salad mix in each and drizzle over a tablespoon of balsamic glassa. Rip up the smoked salmon into bite size pieces and add half to each bowl.

2. Boil about in inch of water in a sauce pan or small pot. In a cup crack open a quail egg being careful not to break the yolk. We will poach each quail egg one at a time.

3. Spin the water in the sauce pan and drop the quail egg right into the middle of the vortex. It will poach in about 20 seconds or less so watch it carefully. When it is done, remove it with a slotted spoon and put it directly on top of the salad.

4. Sprinkle the salad with salt and serve.

Notes

You can also use cured salmon instead of smoked salmon.

Recipe

Poached Quail Egg And Smoked Salmon Salad

Course Salad
Cuisine European
Keyword Quail Egg, Smoked Salmon
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Servings 2 people

Ingredients

  • 6 Quail Eggs
  • 100 grams Smoked Salmon
  • 200 grams Salad mixed
  • 2 tbsp Balsamic Glassa
  • Salt to taste

Instructions

  • In individual serving bowls lay down half the salad mix in each and drizzle over a tablespoon of balsamic glassa. Rip up the smoked salmon into bite size pieces and add half to each bowl.
  • Boil about in inch of water in a sauce pan or small pot. In a cup crack open a quail egg being careful not to break the yolk. We will poach each quail egg one at a time.
  • Spin the water in the sauce pan and drop the quail egg right into the middle of the vortex. It will poach in about 20 seconds or less so watch it carefully. When it is done, remove it with a slotted spoon and put it directly on top of the salad.
  • Sprinkle the salad with salt and serve.
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