Quail egg "Ossetra" in a salmon coating

Preparation time: approx. 25 minutes

The classic triad of caviar, salmon and egg, here as a sophisticated finger food – that simply succeeds.

Our tip:

The 3 minute quail eggs are wonderfully soft as wax. Quail eggs that have only been cooked for 2.5 minutes are still slightly runny at the core, but need more care when peeling.

ingredients

  • 12 quail eggs
  • some soft butter
  • 50 g crème fraîche
  • 125-150g Ossetra caviar
  • 3-4 slices of sandwich toast
  • 120 g filet imperial

preparation

Using a slotted spoon, simultaneously place the quail eggs in boiling water and cook for 3 minutes – remove and cool in ice-cold water. Peel the eggs and rinse off the remains of the shell in cold water. Place on kitchen paper and set aside.

Turn on the grill. Cut out twelve 4 cm wide circles from the toast slices and brush thinly with butter. Roast on a baking sheet lined with baking paper in the oven on the first level until golden brown – it’s best to pay attention, it’s always very quick!

Cut the Filet Imperial into slices as thin as possible and place one slice around each egg like a scarf. Place a dot of creamy crème fraîche in the center of the toast. Place the coated eggs on top. Serve topped with caviar.

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