Ingredients:

  • 1/2 pound fresh salmon
  • 1/2 pound good-quality smoked salmon
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped and rinsed capers
  • 1 tablespoon finely diced red onion
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon Tabasco
  • 2 tablespoons extra virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 24 slices baguette, about 1/4 inch thick
  • 2 tablespoons butter, softened
  • 24 quail eggs

This recipe contains: Dairy, Eggs, Wheat

RECIPE

Salmon Tartare with Fried Quail Egg

Gavin Stephenson

Four Seasons, Olympic Hotel Seattle

When assembled with the precision Stephenson used at the Beard House, this tasty hors d’oeuvre is a stunner. The pink hue of the perfectly molded salmon tartare atop a lightly toasted baguette contrasts beautifully with the bright yellow yolk of the quail egg. The good news is that even if it’s a bit less than perfect in the presentation department, the tartare still tastes really good. Use the freshest fish available and assemble as close to serving time as possible.

Yield: 24 hors d’oeuvre

Method:

Using a very sharp knife, finely chop the fresh and smoked salmon. Place the salmon, parsley, capers, onion, mustard, Tabasco, olive oil, salt, and pepper in a bowl and combine thoroughly. Cover and set aside in the refrigerator.

Preheat the oven to 350ºF. Toast the baguette slices in the oven until golden brown, about 8 to 10 minutes per side. Butter each baguette slice and, using a 1-inch round cookie cutter or mold, trim each slice. Using the same mold, top the baguette round with a spoonful of the salmon tartare.

Gently fry the quail eggs sunny-side-up in a nonstick skillet several at a time, seasoning with pepper only. Remove the eggs to a plate and, using the same round cutter, trim the eggs around the yolks. Top the salmon with the quail egg. Serve immediately.