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Citrus cured salmon with asparagus in white wine sauce
Course:
Brunch, Lunch
Cuisine:
Mediterranean Inspired
Keyword:
asparagus, cured salmon, pumpernickel, quail eggs
Servings:
4
people
Author:
Steve Paris
Pumpernickel bread is a dark sourdough whole rye bread which is delightfully moist and nutty. Paired with the citrus cured salmon, asparagus in white wine sauce, and the quail eggs, we get complex yet complimentary layers of flavours.
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Ingredients
White wine sauce
4
shallots
4
cloves
garlic
10
g
butter
1
glass
white wine
about 100ml - use good wine
5
Tbsp
sour cream or Creme friache
The rest
1/4
cup
fresh dill
stalks removed
1/2
tsp
freshly ground black pepper
1
pinch of salt
8
quail eggs
500
g
Citrus cured salmon
4
slices
Pumpernickel bread
Salad and dressing
Instructions
Finely chop the shallots and garlic
Sauté shallots and garlic in the butter, until just starting to brown
Add the glass of wine and simmer for a couple of minutes to evaporate off the alcohol.
Add the creme fraiche or sour cream, stir in, bring back to a simmer and simmer for a couple of minutes.
Add dill and pepper. Simmer 1 more minute.
Remove from heat, transfer to a bowl. Refrigerate until ready to serve.
Remove the lower third of the asparagus. Chop the into 15cm pieces.
Sauté asparagus in 10 g butter until al dente. Remove from heat and Refrigerate until ready to serve.
Fry quail eggs sunny side up, being careful not to over cook, as they are small.
Toast the pumpernickel a little in the oven or toaster.
Combine asparagus and dressing and warm in the microwave.
Layer some asparagus and dressing on the pumpernickel, top with finely sliced citrus cured salmon, then top with a quail egg and sprig of dill.
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