The Washington Post

Salmon Roe and Raw Quail Egg

Salmon Roe and Raw Quail Egg 4.000

Mette Randem for The Washington Post

Gastronomer Apr 28, 2010

A great snack that is even better if you can get hold of fresh (or fresh-frozen) roe from salmon or trout, or other fish. Ask your fishmonger about availability. Otherwise, use lightly salted salmon roe that is sold in small glass jars.


Servings: 4
Ingredients
  • 2 tablespoons salmon roe (see headnote)
  • 4 salty crackers
  • 1 small shallot, finely chopped (2 teaspoons)
  • 4 raw quail egg yolks
  • 2 to 3 stems chives, finely chopped (1 teaspoon; optional)

Directions

Place some of the salmon roe on top of each cracker. Make a small indentation in the middle of the roe, then place 1/2 teaspoon of the shallot and a quail egg yolk in it. Garnish with chives, if desired. Serve immediately.

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Recipe Source

From Gastronomer Andreas Viestad.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 50


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 1g 5%

Cholesterol: 145mg 48%

Sodium: 50mg 2%

Total Carbohydrates: 3g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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