- 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
Salmon Tartare with Fried Quail Egg
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
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.
- Central/South American
- Eastern European
- Middle Eastern
- Southern/Soul Food
- Contest Winner
- Cookbook Author
- James Beard
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- Cocktail Party
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- Mother's/Father's Day
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- First Course
- Hors d'Oeuvre
- Main Course
- Main Course, Vegetarian
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