Tuesday, September 14, 2010
Quail eggs with whitefish roe
Quail eggs, again :) As I've said on several occasions before, I love quail eggs in all their disguises - dipped into Pimentón de la Vera or Egyptian dukkah seed mixture, as a component in a "mushroom canapé", as topping on an Estonian wild mushroom crostini, as a filling inside salmon kulebyaka, or as a garnish on top of Estonian seven-layer salad or smoked salmon and spinach salad. This particular nibble has been briefly mentioned before (see here), but I've made them again and took a much better photo this time :)
Here's the "recipe":
Cut the top off boiled quail eggs, spoon some whitefish (or other fish) roe on top and seat the quail eggs on a bed of finely chopped dill. Serve.