Pickled quail egg, smoked trout and celeriac salad

AT A GLANCE

  • Serves 4 people

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.

  • 600 gm celeriac, cut into julienne
  • 1 celery heart, thinly shaved, leaves reserved
  • 200 gm hot-smoked trout
  •  
  • Pickled quail eggs
  • 18 quail eggs, at room temperature
  • 375 ml (1½ cups) white wine vinegar
  • 50 gm white sugar
  • 1 tsp each coriander seeds and black peppercorns
  • 1 fresh bay leaf
  •  
  • Coddled egg dressing
  • 2 eggs, at room temperature
  • 120 ml white wine vinegar
  • 1 tsp Dijon mustard
  • 120 ml mild extra-virgin olive oil
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.

Topics:

MODERN AUSTRALIAN, QUAIL, FISH, SEAFOOD, TROUT, CELERIAC, CELERY, EGGS, AUTUMN, SIDE DISH, DRINK SUGGESTION

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

PUNGENT SAUVIGNON BLANC. , suggested by MAX ALLEN

FEATURED IN

Apr 2011

Apr 2011

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