| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Leek sliced julienne |
| 3 |
oz |
Smoked salmon cut into fine strips |
| 1 |
tb |
Walnut oil dressing |
| 8 |
|
Quails' eggs; soft boiled |
| 1 |
ts |
Chopped chives |
| 8 |
oz |
Smoked cods' roe |
| 1 |
|
Shallot; finely chopped |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
tb |
Olive oil |
| 1/2 |
|
Lemon; juice of |
| 1/2 |
tb |
Tomato puree |
| 1/2 |
tb |
Chopped chives |
| 1 |
ds |
Tabasco sauce |
| 1 |
ds |
Worcestershire sauce |
|
|
Cracked black pepper |
| 1/2 |
pt |
Double cream |
INSTRUCTIONS
Blanch the leek strips then cool in cold water and squeeze dry. Mix the
leeks with the smoked salmon strips, then form into two nests and spoon a
little dressing on top. Place four eggs in the middle of each nest.
Cut the cods' roe in half and scrape out the inside with a teaspoon. Mash
the roe in a bowl with a fork and blend in the shallots, garlic, lemon
juice and tomato puree. Add the chives, Tabasco, Worcester sauce and
pepper. Transfer to a bowl and stir in the cream. The sauce will be fairly
thick, so add more cream or milk to thin out if preferred.
Top the quails' eggs with a spoonful of the cods' roe sauce and garnish
with chives.
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