Enjoy Scottish smoked salmon with a rich butter and quail eggs just as it is prepared at Edinburgh’s The Balmoral.
April 6th is National Tartan Day where the Scottish heritage and all authentic things of the country’s culture are celebrated with fervor. This Balvenie Smoked Salmon starter recipe with quail eggs has beautiful Scottish flavor and an even more impressive presentation. Created by Number One’s head chef, Brian Grigor, of The Balmoral, a luxury hotel in Edinburgh. Looking for even more authentic Scottish seafood, but on the West Coast? Check out the delicious Seafood Trail for great spots to dine.
Celebrate Tartan Day with Scottish Smoked Salmon with Lemon Butter and Caviar
Enjoy Scottish smoked salmon with a rich butter and quail eggs just as it is prepared at Edinburgh's The Balmoral.
Author: Chef Brian Grigor
Recipe Type: Appetizer
Cuisine: Scottish
Serves: 10 portions
Ingredients
- 800 grams (1.75 pounds) Scottish Smoked salmon
- 12 Lemons
- 150 grams (5.25 ounces) of caster sugar
- 40 mls (1.35 fluid ounces) of Cold Pressed Rapeseed oil
- 2 blocks of Unsalted Butter (Soft)
- 10 Quails eggs
- 10 grams (0.35 ounces) Caviar
- 1 Red apple
- 4 Radish
Instructions
- Whip the butter in a mixing machine until it is white in colour. Add the Zest and juice of 2 lemons and mix until fully incorporated. Set aside at room temperature
- Line a terrine mould with cling film and cut the salmon into strips the same size as the terrine.
- Spread each slice with a thin layer of the butter and place in the terrine with each layer on top of each other
- Continue until the salmon is above the terrine top. Fold over the cling film and press with a heavy weight in the fridge overnight.
- Boil the quails eggs in boiling water for 2 minutes and 20 seconds place into iced water straight away. Once cold put the eggs in a mixture of equal quantities of water and vinegar for 5 minutes. This will help to make them easier to peel.
- Using a peeler take of the skin of the lemon and remove any white pith. Place in a pot of cold water and bring to a boil and then plunge in ice water straight away. Repeat this another 5 times which will stop the lemon puree from becoming bitter
- Segment the lemons and squeeze the juice from them
- Place the lemon juice, segments, sugar and blanched zest in a pot and cook down to a jam consistency.
- Place the mix in a blender with rapeseed oil and blitz until smooth.
- Slice the terrine into 10 equal slices. Garnish with quails egg, caviar and lemon puree. Slice the radish and apple and arrange on the plate.
Notes
The lemon butter can be kept in the fridge for a week or in the freezer for a month. The lemon puree is time consuming to make but can also be kept in the fridge/freezer.
