| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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