2 Salmon fillets
200g cooked Puy lentils
100g smoked salmon
2 cooked quail eggs, peeled
1 hen egg
100ml double cream
Grated horseradish to taste
1. For the quail egg, preheat your deep fat fryer to 170C (you can use a pan with oil, but be careful).
2. Mince the smoked salmon very finely and encase the quail egg in this.
3. Wrap in cling film and set in the fridge for at least 20 minutes.
4. Then roll gently in flour, egg and breadcrumbs.
5. Roll again in egg and breadcrumbs, deep fry until golden brown, keep warm.
6. Slice the beetroot finely, using a mandolin and then cut into perfect circles using a cookie cutter.
7. Lightly whip the double cream and fold in a pinch of salt and the horseradish.
8. Mix the Puy lentils with a dash of olive oil and season with salt, arrange on a plate.
9. To pan fry the salmon, heat a film of oil in a pan and heat until just starting to smoke.
10. Season the salmon and pop into the oil (skin side down or if using skinned salmon – belly side first).
11. Flip when one side is golden brown (salmon will take 10-15 minutes to cook depending on thickness, the flakes will be defined, start coming apart and the meat should not be translucent).
12. Place the cooked fish on the bed of lentils, spread with a tablespoon of the horseradish cream, arrange the beetroot carpaccio on the salmon and pop the quail egg on a dollop of the horseradish cream on top of the beetroot.
13. Decorate with the leaves.
Recipe submitted by…
The Devilled Egg Kitchen Academy