Hot-Smoked Salmon on a Green Salad Bed with Golden Potatoes and Quail Eggs

This dish of hot-smoked salmon on a bed of green salad, paired with golden roasted potatoes and delicate quail eggs, is the epitome of comfort food with a touch of elegance. Its vibrant colors, fresh flavors, and simple preparation make it a perfect choice for a home-cooked meal that impresses.

Ingredients

For the Hot-Smoked Salmon:

• 1 lb (about 450 g) hot-smoked salmon fillets
• 1 lemon, sliced
• Fresh dill sprigs for garnish

For the Golden Potatoes:

• 1 lb (about 450 g) baby potatoes
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Quail Eggs:

• 8-10 quail eggs
• 1 tablespoon white vinegar

For the Green Salad:

• 4 cups mixed greens (arugula, baby spinach, and lettuce)
• 1 cucumber, thinly sliced
• 1 avocado, sliced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• Fresh dill and chives for garnish

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Preparing the Golden Potatoes:

1. Preheat your oven to 400°F (about 200°C).
2. Wash and dry the baby potatoes. Cut them in half if they are large.
3. In a large mixing bowl, toss the potatoes with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.
4. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
5. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the outside and tender on the inside. Stir them halfway through the roasting time to ensure even cooking.

2. Preparing the Quail Eggs:

1. Bring a small pot of water to a gentle boil. Add the white vinegar, which helps the eggs coagulate and makes them easier to peel.
2. Carefully add the quail eggs to the boiling water using a slotted spoon.
3. Boil the eggs for about 2-3 minutes for soft-boiled or 4-5 minutes for hard-boiled eggs.
4. Once done, transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
5. Peel the quail eggs and set them aside.

3. Assembling the Green Salad:

1. In a large salad bowl, combine the mixed greens, cucumber slices, avocado slices, red onion slices, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

4. Plating the Dish:

1. On a large serving platter, arrange the green salad as the base.
2. Flake the hot-smoked salmon into large chunks and place them on top of the salad.
3. Add the roasted golden potatoes around the edges of the salad.
4. Halve the quail eggs and scatter them over the salad.
5. Garnish with fresh dill sprigs, chives, and lemon slices.
6. Serve immediately and enjoy!

Tips and Tricks

• Choosing the Salmon: Hot-smoked salmon has a rich, smoky flavor and tender texture that pairs beautifully with the fresh salad and creamy potatoes. If you prefer, you can also use cold-smoked salmon or even grilled salmon fillets.
• Perfectly Roasted Potatoes: Ensuring the potatoes are well-coated with oil and seasoning is key to getting that golden, crispy exterior. Stirring them halfway through roasting helps achieve even browning.
• Peeling Quail Eggs: Quail eggs are delicate and can be tricky to peel. The vinegar in the boiling water helps, but you can also roll them gently on the counter to crack the shell all over before peeling.
• Customizing the Salad: Feel free to customize the salad with your favorite greens and vegetables. Additions like radishes, bell peppers, or even a handful of nuts can enhance the flavor and texture.

Variations

• Herb-Crusted Salmon: Before smoking or grilling the salmon, coat it with a mixture of chopped fresh herbs (like dill, parsley, and chives) and a bit of olive oil for an extra layer of flavor.
• Sweet Potatoes: Substitute sweet potatoes for baby potatoes for a different flavor profile. Roast them using the same method for a sweet and savory twist.
• Poached Quail Eggs: For a more elegant presentation, try poaching the quail eggs instead of boiling them. Carefully crack each egg into simmering water with a bit of vinegar and cook until the whites are set but the yolks are still runny.

Whether you’re preparing this dish for a family dinner, a special occasion, or simply to treat yourself, you’ll find that it’s not only delicious but also a feast for the eyes. Enjoy the process of cooking and savoring this delightful meal!

I hope this recipe brings joy to your kitchen. If you have any other dishes in mind or need further assistance, I’m here to help!

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