Quail Egg Canapés with Smoked Salmon, Avocado and Pickled Cucumber
Inspired by techniques from Serious Eats.
Pickled cucumber rounds are topped with avocado, smoked salmon and a delicate fried quail egg for an elegant, bite-sized canapé.
Always check the labels of the products you use.
Method
- 1
Pickle. Peel the cucumber and cut 12 rounds about 5 mm thick, then toss in a bowl with 120 ml rice vinegar, ¼ tsp salt, ¼ tsp sugar and ¼ tsp chilli flakes and chill for 30 minutes.
- 2
Drain. Drain the cucumber rounds, pat dry and arrange on a platter.
- 3
Top. Mash or thinly slice half an avocado and spread over each round, then drape with the smoked salmon.
- 4
Fry. Melt 1 tbsp butter in a non-stick frying pan on medium, crack in 4-6 quail eggs keeping the yolks whole, and fry until the whites are set but the yolks are still soft, about 2 minutes; repeat with the remaining butter and eggs.
- 5
Assemble. Lift a fried egg onto each canapé, season with pepper and serve straight away.
Storage
Best assembled and eaten immediately; the pickled cucumber alone can be chilled for up to a day before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- vegetable peeler
- sharp knife
- small bowl
- kitchen paper
- serving platter
- large non-stick frying pan
- thin spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 192 kcal |
| Protein | 9.9 g |
| Carbohydrate | 4.9 g |
| of which sugars | 1.2 g |
| of which free sugars | 0.2 g |
| Fat | 15.2 g |
| of which saturates | 5.6 g |
| Fibre | 2.6 g |
| Salt | 0.95 g |
Protein per 100 kcal
5.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
