Recipe: Smoked Salmon, Quail Eggs, and Endive
Page: 91
Date Cooked: October 25, 2012
The combination of potatoes, smoked salmon, and eggs is pretty typical. This recipe just ups the ante, particularly with the use of quail eggs and endive. Jonathan Waxman mentions a few locations to get quail eggs, such as Chinese supermarkets or a specialty store like D'Artagnan (http://www.dartagnan.com/). While D'Artagnan is great for many products, my advice to you is to definitely go to the Chinese supermarkets if you can. A pack of 15 quail eggs will cost you almost $9.00 from a specialty store. Yet a pack of 10 quail eggs at the Chinese supermarket cost only $1.50. A price differential you just can't beat.
I washed the potatoes and cut them into wedges. I put butter in a skillet to melt, added the potatoes, seasoned them with salt and pepper, and put the skillet in the oven for the potatoes to roast.
In the meantime, I prepped the vinaigrette. I juiced the lemon in a bowl, added rice wine vinegar, and whisked in the olive oil till the vinaigrette emulsified.
I cut the bottom ends of the endive and arranged the spears around the plate. I spooned some of the vinaigrette onto the endive spears and placed the salmon on top of the endive. I tossed the roasted potatoes in the remaining vinaigrette and added the potatoes to the plate.
Then it was on to frying the quail eggs. I fried them in a pan with some butter, just until the yolks set.
I placed the fried quail eggs on top of the salad and served immediately.
The salad was good. The salmon really shined and I enjoyed the tartness of the vinaigrette. I also have grown to appreciate potatoes in a salad, something Jonathan Waxman has done before (Warm Dandelion, Bacon, and Potato Salad). Furthermore, the quail eggs did have a different taste and texture when compared to chicken eggs.
The most time consuming aspect of this recipe for me was handling the quail eggs. The small size of the egg makes it a bit tricky. But after a few eggs, I seemed to have gotten the trick.
Overall, it was a great salad. However, I'm not sure I would go to the hassle of using the specialty ingredients if I played with these flavor profiles in the future. Perhaps a different type of lettuce would be fine and a chicken's egg would also be suitable.
Page: 91
Date Cooked: October 25, 2012
The combination of potatoes, smoked salmon, and eggs is pretty typical. This recipe just ups the ante, particularly with the use of quail eggs and endive. Jonathan Waxman mentions a few locations to get quail eggs, such as Chinese supermarkets or a specialty store like D'Artagnan (http://www.dartagnan.com/). While D'Artagnan is great for many products, my advice to you is to definitely go to the Chinese supermarkets if you can. A pack of 15 quail eggs will cost you almost $9.00 from a specialty store. Yet a pack of 10 quail eggs at the Chinese supermarket cost only $1.50. A price differential you just can't beat.
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| Ingredients: Red potatoes, unsalted butter, salt, pepper, lemon, rice wine vinegar, olive oil, Belgian endive, smoked salmon, quail eggs, and dill |
I washed the potatoes and cut them into wedges. I put butter in a skillet to melt, added the potatoes, seasoned them with salt and pepper, and put the skillet in the oven for the potatoes to roast.
 |
| Roasting potatoes |
In the meantime, I prepped the vinaigrette. I juiced the lemon in a bowl, added rice wine vinegar, and whisked in the olive oil till the vinaigrette emulsified.
 |
| Making the vinaigrette |
I cut the bottom ends of the endive and arranged the spears around the plate. I spooned some of the vinaigrette onto the endive spears and placed the salmon on top of the endive. I tossed the roasted potatoes in the remaining vinaigrette and added the potatoes to the plate.
 |
| Assembling the salad |
Then it was on to frying the quail eggs. I fried them in a pan with some butter, just until the yolks set.
 |
| Frying quail eggs |
I placed the fried quail eggs on top of the salad and served immediately.
 |
| Smoked Salmon, Quail Eggs, and Endive |
The salad was good. The salmon really shined and I enjoyed the tartness of the vinaigrette. I also have grown to appreciate potatoes in a salad, something Jonathan Waxman has done before (Warm Dandelion, Bacon, and Potato Salad). Furthermore, the quail eggs did have a different taste and texture when compared to chicken eggs.
The most time consuming aspect of this recipe for me was handling the quail eggs. The small size of the egg makes it a bit tricky. But after a few eggs, I seemed to have gotten the trick.
Overall, it was a great salad. However, I'm not sure I would go to the hassle of using the specialty ingredients if I played with these flavor profiles in the future. Perhaps a different type of lettuce would be fine and a chicken's egg would also be suitable.
Enjoy!
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