Smoked Salmon with Quail Egg

Total Time:
1 hr 2 min
50 min
12 min

6 Servings

  • 3/4 pound fresh fluke fillet
  • 1 heaping tablespoon chopped chives plus 12 whole chives for garnish
  • 3/4 teaspoon wasabi paste (available at Japanese specialty stores)
  • 6 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons Japanese ground red pepper (available at Japanese specialty stores)
  • Salt
  • 6 tablespoons coarsely-cut fresh ginger
  • 6 large egg yolks
  • 6 tablespoons peanut oil
  • 6 tablespoons heavy cream
  • 1 sheet nori (Japanese seaweed) or 1 to 2 tablespoons nori sprinkles
  • 3 cups loosely-packed mixed greens (such as chicory, red leaf lettuce and sprouts), torn into small pieces
  • 3/4 teaspoon toasted sesame seeds
  • 6 quails' egg yolks (raw)
  • 9 drops dark sesame oil
  • 1/2 pound top-quality smoked salmon, cut in 6 broad, thin slices
  • On a work surface using two Japanese cleavers or a very sharp knife, chop fluke to a coarse paste. Add chopped chives, wasabi paste, 2 teaspoons of the lemon juice and 1/2 teaspoon of the Japanese red pepper. Mix well and season to taste with salt. Transfer to a plate, cover and refrigerate.

  • In food processor combine ginger and egg yolks; process 10 seconds. Add remaining 4 1/2 teaspoons lemon juice. With motor running, add oil drop by drop until sauce emulsifies then heavy cream in a slow stream. Season to taste with salt, transfer to a small bowl, cover and refrigerate at least 30 minutes.

  • Toast nori sheet 8 inches from gas flame, 20 seconds per side or until crisp. Use scissors to snip nori into very thin strips.

  • To serve, arrange a mound of fluke mixture on each of 6 chilled dinner plates; make a deep indentation in center and fill with quail's egg yolk. Cover fluke and yolk completely with salmon slice. In a bowl toss greens with enough ginger dressing to moisten; add 1/4 teaspoon red pepper, sesame oil, salt to taste and mix well. Mound about 1/2 cup of salad next to salmon and sprinkle with sesame seeds. Stir ginger sauce well and pass through a fine strainer into a pouring cup. Pour sauce around salmon and garnish with nori strips. Cross 2 chives on top of salmon and dust rim of plate with a pinch of red pepper. Serve immediately.

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    Smoked Salmon

    Recipe courtesy of Alton Brown