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INGREDIENTS

1/2 tb Tomato puree
1 tb olive oil
1/2 Lemon ; juice of
1 tb Walnut oil dressing
1 Clove garlic; finely chopped
1/2 tb Chives ; Chopped
1/2 pt Heavy Cream
1 Leek sliced julienne
1 ts Chives ; Chopped
1 Shallot; finely chopped
1 ds Worcestershire Sauce
3 oz Smoked salmon cut into fine
Cracked black pepper
1 ds Tabasco sauce

Servings

INSTRUCTIONS

Blanch the leek strips then cool in cold water and squeeze dry. Mix the leeks with the smoked salmon strips, then form into two nests and spoon a little dressing on top. Place four eggs in the middle of each nest. Cut the cods roe in half and scrape out the inside with a teaspoon. Mash the roe in a bowl with a fork and blend in the shallots, garlic, lemon juice and tomato puree. Add the chives, Tabasco, Worcester sauce and pepper. Transfer to a bowl and stir in the cream. The sauce will be fairly thick, so add more cream or milk to thin out if preferred. Top the quails eggs with a spoonful of the cods roe sauce and garnish with chives.

NOTES

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Nest of Smoked Salmon And Leeks with Soft Boiled Quails Eg

1/2 tb Tomato puree
1 tb olive oil
1/2 Lemon juice of
1 tb Walnut oil dressing
1 Clove garlic; finely chopped
1/2 tb Chives Chopped
1/2 pt Heavy Cream
1 Leek sliced julienne
1 ts Chives Chopped
1 Shallot; finely chopped
1 ds Worcestershire Sauce
3 oz Smoked salmon cut into fine
 Cracked black pepper
1 ds Tabasco sauce

Blanch the leek strips then cool in cold water and squeeze dry. Mix the  leeks with the smoked salmon strips, then form into two nests and spoon a  little dressing on top. Place four eggs in the middle of each nest.    Cut the cods roe in half and scrape out the inside with a teaspoon. Mash  the roe in a bowl with a fork and blend in the shallots, garlic, lemon  juice and tomato puree. Add the chives, Tabasco, Worcester sauce and  pepper. Transfer to a bowl and stir in the cream. The sauce will be fairly  thick, so add more cream or milk to thin out if preferred.    Top the quails eggs with a spoonful of the cods roe sauce and garnish  with chives.

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Nutrition

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Serving Size: 1 Serving (247g)
Recipe Makes: 1 servings

Calories: 452
Calories from Fat: 427 (94%)

Amt Per Serving		% DV

	Total Fat 47.5g	63 %
	Saturated Fat 27.9g	139 %
	Monounsaturated Fat 15.2g
	Polyunsanturated Fat 2g
Cholesterol 163mg		50 %
Sodium 53.3mg		2 %
Potassium 179.4mg		5 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 6.1g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 452

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