I love quail eggs in all their disguises - whole quail eggs served with Egyptian dukkah-dip, as a component in a "mushroom canapé", as topping on an Estonian wild mushroom crostini, Swedish-inspired quail egg topped with whitefish roe, as a filling inside salmon kulebyaka, or as a garnish on top of Estonian seven-layer salad or smoked salmon and spinach salad.
Here's a neat idea for a tasty morsel from Jill Dupleix - boiled quail eggs are dipped in smoked paprika powder, Pimentón de la Vera, and then sprinkled with Maldon sea salt flakes.
(Vutimunad suitsupaprikaga)
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