Quail Eggs with smoked salmon and cream
24 Fresh quail eggs
12 oz Smoked salmon, minced
6 oz Cream cheese, at room temp.
2 T Lemon juice Fresh dill, minced Red-leaf lettuce leaves Fresh dill and lemon slices For garnish
Place eggs in a large saucepan and cover with cold water. Place pan over high heat and bring to a boil. Cover pan and let eggs rest for 2 minutes. Pour off water and run cold water over eggs until they are completely cool. Meanwhile, in a food processor or blender, mix together salmon, cheese and lemon juice until smooth. Peel eggs. Take a little of the cheese mixture in the palm of one hand and cover an egg with cheese mixture. Roll covered egg in dill. repeat until all eggs are covered. Refrigerate until time to serve. to serve, decorate a platter with lettuce leaves. Cut some eggs in half, then place eggs on leaves. Garnish with whole dill sprigs
and lemon slices.
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