• Ingredients for 4 as appetizers
• 4 medium size purple potatoes or any other potato
• 8 quail eggs
• 2 large slices of smoked sockeye salmon
• 1/2 lb mixed greens
• zest of one lemon
• juice of one lemon
• 1 garlic clove, crushed
• 2 tbs fromage blanc or Greek yogurt
• 1 tbs chopped chives
• 2 tbs olive oil
• 1 tsp rice vinegar
• salt and pepper

Direcciones

1. Wash the potatoes. Pat dry and cut them in half lentghwise, the largest surface should be the one cut in half so that the quail egg would fit in each hole.
2. Drizzle olive oil and vinegar, add salt and pepper and broil at low heat. Cook until the potatoes are tender but browned on the outside.
3. In the meantime, bring water to a boil, add salt and cook greens for about 10 minutes. Drain.
4. Wash lemon and remove zest. Cook lemon zest in boiling water for 3 minutes. Drain and pat dry. Chop in smaller pieces.
5. In a mixing bowl and lemon juice (keep one tsp to add to fromage blanc), olive oil, lemon zest, garlic, salt and pepper. Mix well. Add to the cooked greens.
6. When potatoes are cooked, remove from the oven and break a quail egg in the middle of the hole, sprinkle with salt and pepper and place back in oven for 3 minutes. Do not overcook the eggs, the yolks need to remain liquid.
7. Mix fromage blanc with chives, 1 tps lemon juice, salt and pepper.
8. Cut salmon in strips. Place on top of eggs, and add 1/2 tsp of fromage blanc mixture.
9. Serve two potato halves on top of 1 tbs of greens.