Quail Egg Canapés with Smoked Salmon, Avocado and Pickled Cucumber
By Joe
Source: Serious Eats — Marvin Gapultos, Quail Egg Canapés with Smoked Salmon, Avocado and Pickled Cucumbers.
A quail egg canapés with smoked salmon, avocado and pickled cucumbers recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Peel plus slice the cucumber in order to yield 12 rounds that are every 5–6 mm thick. Reserve the unused cucumber for another use. Mix the vinegar, salt, sugar, and red pepper flakes in a little bowl. Tip in the sliced cucumbers to the vinegar mixture plus toss to mix. Put in the fridge for 30 minutes. Tip off the liquid the cucumbers and blot dry with paper towels. Set out the cucumber slices on a serving platter. Cut into thin pieces one half of the avocado and share the avocado between the cucumber slices—you can cut plus shape this avocado so that they fit neatly across this cucumber rounds. Layer plus share the smoked salmon between the cucumber rounds. Melt of butter in a (1 tablespoon) big non-stick skillet over a mid-sized flame. With care crack 4 to 6 of the quail eggs in the pan, making sure to keep the yolks intact. Heat the eggs till the whites are set, yet the yolks are still runny, around 2 minutes. Move the fried eggs upon top of the cucumber rounds using a thin spatula. Melt the leftover tablespoon of butter in the pan plus repeat using the leftover eggs. Gently season the eggs with salt and pepper and eat at once.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low sugars: 0.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 74 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 68 kcal |
| Protein | 3.3 g |
| Carbohydrate | 2.2 g |
| of which sugars | 0.7 g |
| of which free sugars | 0.1 g |
| Fat | 5.2 g |
| of which saturates | 1.9 g |
| Fibre | 1 g |
| Salt | 0.32 g |
Protein per 100 kcal
4.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
