Salmon Tartare with Chervil and Poached Quail’s Egg
Photography: Wolfgang Kowall
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100 g wild salmon 30 g smoked salmon 20 g chervil leaves 4–6 chive stalks freshly ground white pepper sea salt ½ lemon 1 tsp light vinegar 2 quail’s eggs 2–3 tsp grape seed oil ½ young kohlrabi
also: kitchen roll
Per portion: 782 kJ / 187 kcal, protein 16g, fat 12g, carbohydrate 4g
1. Thinly slice the wild salmon first, then cut into very small cubes together with the smoked salmon, though do not chop it. Wash the chervil and chives, press dry with kitchen roll and cut very finely. Places some herbs to one side for the garnish. Add the chervil and chives to the salmon, and generously season with pepper, ¼ tsp salt and ½ tsp lemon juice. Mix, cover, and place in the fridge for at least 30 minutes.
2. In a small, wide pot, bring 250 ml water to the boil with ½ tsp salt and the vinegar. Carefully crack the quail’s eggs and slide into separate egg cups or shot glasses. Remove the pot with the boiling water from the heat, carefully place the two eggs in the water and allow to cook for two minutes. Remove the eggs from the water, and place in a bowl of cold water until serving.
3. Drizzle the two serving plates with a few drops of oil and lemon juice. Slice the kohlrabi very thinly, then fan onto the middle of the plates and lightly salt.
4. Place half of the tartare in the middle of each of the plates. Dry the poached eggs with kitchen roll, place on top of the tartare, and season with salt. Garnish the dish with chervil.
Serve with toast or grilled baguette-bun chips. The tartare can be prepared and seasoned a good few hours before eating. Plate up using a cooking ring. Be careful when flavouring with lemon juice so as not to overpower the salmon. If desired, serve with a slice of lemon so that diners can flavour the dishes themselves.