Smoked Salmon Quails Egg Food

SMOKED SALMON & QUAIL'S EGG

Steps:

• Put a pan of water on to boil. Put the eggs in a small sieve and, as soon as the water reaches a rolling boil, lower the eggs into the water. Turn the heat to a gentle simmer and set the timer for 3 mins.
• Meanwhile, prepare a bowl of iced water. Drain the eggs and immediately tip into the water to cool. Carefully peel them and cut in half lengthways. Cut the smoked salmon into 2cm strips and cut each anchovy into 4 slivers.
• Spread the bread with the mayonnaise or aïoli. Top with a swirl of salmon, a halved quail's egg and 2 slivers of anchovy. Push a cocktail stick through each piece of bread to hold it all together, sprinkle over some black pepper and serve.

ANNE'S FABULOUS GRILLED SALMON

Steps:

• Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
• Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

SALMON, ASPARAGUS AND QUAILS' EGGS WITH TARRAGON DRESSING

Steps:

• Bring a pan of water to the boil. Add the quails' eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately.
• Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside.
• Slice each egg in half lengthways and set aside with the asparagus.
• For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper.
• To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails' egg halves alongside, cut-side up and sprinkle with celery salt.
• Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve.

SMOKED SALMON WITH QUAIL EGG

Steps:

• 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 quail's 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.