Name: Pickled quail egg, smoked trout and celeriac salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 600 gm celeriac, cut into julienne; 1 celery heart, thinly shaved, leaves reserved; 200 gm hot-smoked trout; Pickled quail eggs; 18 quail eggs, at room temperature; 375 ml white wine vinegar (1½ cups); 50 gm white sugar; 1 tsp each coriander seeds and black peppercorns; 1 fresh bay leaf; Coddled egg dressing; 2 eggs, at room temperature; 120 ml white wine vinegar; 1 tsp Dijon mustard; 120 ml mild extra-virgin olive oil

Pickled quail egg, smoked trout and celeriac salad

Australian Gourmet Traveller recipe for Pickled quail egg, smoked trout and celeriac salad

Serves 4

Prep

20M

Cook

15M

Total

35M

These pickled quail eggs are based on a Maggie Beer recipe; use older eggs because fresh ones are difficult to peel. The dressing is quite piquant, so feel free to adjust the vinegar to taste. You’ll need to begin this recipe a day ahead.

Ingredients

600 gm celeriac, cut into julienne

1 celery heart, thinly shaved, leaves reserved

200 gm hot-smoked trout

Pickled quail eggs

18 quail eggs, at room temperature

375 ml white wine vinegar (1½ cups)

50 gm white sugar

1 tsp each coriander seeds and black peppercorns

1 fresh bay leaf

Coddled egg dressing

2 eggs, at room temperature

120 ml white wine vinegar

1 tsp Dijon mustard

120 ml mild extra-virgin olive oil

Method

Main

1.For pickled quail eggs, place eggs in a saucepan, cover with cold water, bring to the boil, cook until hard-boiled (5-6 minutes), drain, cool under cold running water, peel and set aside. Combine remaining ingredients in a saucepan and boil until sugar dissolves (4-5 minutes). Pour over peeled eggs, transfer to a sterilised jar until required (at least a day or refrigerated for 2 months).

2.For coddled egg dressing, cook eggs in boiling water over high heat for 3 minutes, drain and cool under running water until cool enough to handle. Halve, scoop eggs from shells into a food processor, add vinegar and mustard. Process until smooth, then, with motor running, add olive oil in a thin stream until incorporated and season to taste.

3.Combine celeriac and celery in a large bowl, flake over trout, halve pickled quail eggs and arrange on salad, drizzle with coddled egg dressing and serve.