"The delicious texture of raw salmon finely diced against fleshy prawns and creamy quail eggs makes this a wonderful starter for a dinner party or easy dinner on a quiet night in," says Cooke.
- 1 egg, at room temperature
- 4 quail eggs, at room temperature
- 4 raw medium prawns, peeled, deveined, tails intact
- For brushing: olive oil
- 400 gm skinless salmon fillet (Donovan Cooke prefers Ora King), finely diced
- ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
- 1 golden shallot, finely chopped
- 1 tbsp baby capers in salt, rinsed and drained, coarsely chopped
- 100 ml extra-virgin olive oil
- To serve: salmon roe
- 1Lower egg into a saucepan of boiling water to hard-boiled (9 minutes). Refresh in iced water, drain and peel, then separate yolk from white, finely dice each and set aside.
- 2Meanwhile, boil quail eggs in a separate saucepan of boiling water until soft-boiled (3 minutes). Refresh in iced water, drain, peel and halve just before serving.
- 3Bring a saucepan of salted water to the boil, add prawns, turn off heat and stand for 2-3 minutes, transfer prawns to a plate and brush with olive oil, halve if desired and set aside.
- 4Combine salmon, parsley, shallot, capers and diced egg yolk and eggwhite in a bowl. Gradually add extra-virgin olive oil, gently stir to combine and season to taste.
- 5Divide and press salmon mixture into 6cm metal rings placed on serving plates, remove rings, then top with prawns, quail eggs and salmon roe, and serve.
Drink Suggestion: 2011 Dr. Bürklin-Wolf biodynamic riesling, Kirchenstück Grand Cru, Pfalz. Drink suggestion by Garrett Donovan
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