Stuffed smoked salmon
This recipe for stuffed smoked salmon is as simple as they come, yet visually appealing and with a surprising flavor.
Ingredients · Servings 4
- 2 large potatoes
- The juice of 3 beets
- 1 tablespoon of extra virgin olive oil
- 4 quail eggs
- 250g of smoked salmon
- Mayonnaise
- Capers
- 4 tablespoons of beetroot juice
- 2 tablespoons of sugar
Method · 40 min
- Peel the potatoes, chop them, and cook them in a saucepan with the juice from the bags of cooked beets. Add a pinch of salt. Keep them on the heat until cooked.
- Drain the potatoes, mash them with a fork, and add a drizzle of extra virgin olive oil. You'll get a thick, pinkish purée.
- Boil the quail eggs for 8-10 minutes. Let them cool in water, peel them, and set them aside.
- Line the inside of some small bowls or ramekins with slices of smoked salmon.
- Put some pink mashed potato inside each bowl with smoked salmon and place a quail egg in the center.
- Add more purée until it reaches the rim of the bowl and seal the package. Place the containers in the refrigerator and let them set for about 4 hours.
- Unmold onto a serving tray and garnish with mayonnaise and capers.
- Put the four tablespoons of beetroot juice in a saucepan, add the sugar, and let it heat. Once the caramel has formed, spread it on parchment paper and let it cool. Cut it into irregular pieces and arrange them like a comb on top of the salmon.
