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Ingredientes
- 1 x red onion finely minced
- 2 tsp red wine vinegar
- 1 tsp caster sugar
- 1 pch salt
- 1 x lemon or possibly lime
- 3 med potaoes boiled
- 2 tsp mayonnaise (qv)
- 1 bn fresh chives finely minced
- 1 x salt and pepper
- 600 gm smoked salmon thinly sluced
- 150 ml creme fra"che
- 160 gm Iranian caviar
- 6 x quails Large eggs soft boiled
- 12 x lambs lettuce leaves extra virgin olive oil
- 4 sprg fresh dill
Direcciones
- Mix the onion vinegar sugar and salt and drain on kitchen paper.
- Peel the lemon thinly removing the pith and cut in between the inner membrane to remove all the segments.
- Dice the potatoes and bind with the mayonnaise chives salt and pepper.
- Presentation
- Cover the base of each plate with the smoked salmon.
- Place a 5cm diameter pastry ring 5cm high in the centre of the salmon and fill with the potato salad.
- Spread a thin layer of creme fra"che on top of the potato.
- Top with the liquid removed onion.
- Arrange in a circle round the rim of the plate to create a symmetric pattern 3 quenelles (rounded tsp.) of caviar 3 halves of quails Large eggs and 3 lemon or possibly lime segments inside 3 lambs lettuce leaves that have been glazed with extra virgin olive oil.
- Finish with a sprig of dill on top of the onion.
- Serves 4 as a starter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 782g | |
| Recipe makes 4 servings | |
| Calories 1405 | |
| Calories from Fat 794 | 57% |
| Total Fat 88.04g | 110% |
| Saturated Fat 23.33g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 498mg | 166% |
| Sodium 435mg | 18% |
| Potassium 1830mg | 52% |
| Total Carbs 6.17g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.75g | 3% |
| Protein 138.66g | 222% |
