Smoked salmon and quail egg caesar
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
Ingredients
- 9 quail eggs
- 1 thick slice sourdough, cubed
- olive oil
- 1 little gem lettuce
- a handful mixed leaves
- 150g smoked salmon, torn
- 1 tbsp capers, rinsed
- 1⁄2 a small bunch chives, snipped
- 1⁄2 clove garlic, crushed
- 2 anchovies
- 25g parmesan, finely grated
- 1 tbsp Greek yoghurt
- 2 tbsp olive oil
- 1⁄2 lemon, juiced
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Bring a pan of water to the boil, add the quail eggs and boil for 3 minutes, then drain and put into cold water to stop them cooking.
- STEP 2
Toss the sourdough cubes with 2 tsp olive oil and some seasoning on a baking tray, put in the oven and bake for 8-10 minutes, or until golden and crisp.
- STEP 3
Put the crushed garlic clove and anchovies in a mortar and crush together with a pestle. Add the parmesan, yoghurt, olive oil and lemon juice, and mix together with a little pepper. Peel and halve the quail eggs.
Separate the Little Gem leaves and roughly tear, then pile on a platter with the other leaves, quail eggs, the sourdough croutons, smoked salmon, capers and chives. Spoon over the dressing and toss together gently
