Fennel-roasted Salmon with Quails Eggs
Fennel-roasted salmon with quail eggs is an elegant and delicious Easter recipe that is sure to impress your guests. This dish is a perfect combination of savory and fresh flavours that will tantalise your taste buds.
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What you’ll need
- 1 tbsp fennel seeds
- whole organic scottish salmon fillet
- 1 lemon
- 6 tbsp creme fraiche
- 3 tbsp horseradish
- 12 quails eggs
- 2 handfuls of watercress
- 1/2 bunch of fresh dill
Let's Cook!
Step 1
Preheat the oven to 180°. In a pestle and mortar, bash the fennel seeds with a good pinch of sea salt and black pepper. Place the salmon, skin-side down, in a roasting tray and sprinkle over the fennel salt over the top. Finely grate over the lemon zest.
Step 2
Bake in the oven for 10 to 15 minutes, or until just cooked, but still a little translucent in the center.
Step 3
Mix the crème fraîche with half the lemon juice, the horseradish, a good lug of oil and a pinch of salt and pepper, to taste. Bring a pan of salted water to the boil and boil quail eggs for 2 minutes. Put the quail eggs in a bowl of cold water to cool and peel.
Step 4
Spoon a dollop of horseradish crème fraîche onto your plates, top with a few pieces of salmon and some watercress. cut the quail eggs into halves and place around the salmon. Finish by picking over the dill and drizzling with extra virgin olive oil.
