Recipe courtesy of David Rosengarten

Smoked Salmon with Quail Egg

  • Total: 1 hr 2 min
  • Prep: 50 min
  • Cook: 12 min
  • Yield: 6 Servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Toast nori sheet 8 inches from gas flame, 20 seconds per side or until crisp. Use scissors to snip nori into very thin strips.
  4. 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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