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.
- 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
- 1For 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).
- 2For 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.
- 3Combine 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.
Drink Suggestion: Pungent sauvignon blanc. Drink suggestion by Max Allen
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