AT A GLANCE
These pickled quail eggs are based on a Maggie Beer recipe; use older eggs because fresh ones are difficult to peel. The dressing is quite piquant, so feel free to adjust the vinegar to taste. You'll need to begin this recipe a day ahead.
|01||For pickled quail eggs, place eggs in a saucepan, cover with cold water, bring to the boil, cook until hard-boiled (5-6 minutes), drain, cool under cold running water, peel and set aside. Combine remaining ingredients in a saucepan and boil until sugar dissolves (4-5 minutes). Pour over peeled eggs, transfer to a sterilised jar until required (at least a day or refrigerated for 2 months).|
|02||For coddled egg dressing, cook eggs in boiling water over high heat for 3 minutes, drain and cool under running water until cool enough to handle. Halve, scoop eggs from shells into a food processor, add vinegar and mustard. Process until smooth, then, with motor running, add olive oil in a thin stream until incorporated and season to taste.|
|03||Combine celeriac and celery in a large bowl, flake over trout, halve pickled quail eggs and arrange on salad, drizzle with coddled egg dressing and serve.|