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Pickled quail egg, smoked trout and celeriac salad


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.

You'll need

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 (1½ cups) white wine vinegar 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

  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pungent sauvignon blanc.

Featured in

Apr 2011

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