Quail Egg Canapés with Smoked Salmon, Avocado and Pickled Cucumbers

Name: Quail Egg Canapés with Smoked Salmon, Avocado and Pickled Cucumbers
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 1 small ripe avocado, halved; 2 Tbsps butter, divided; 1 large cucumber; 12 fresh quail eggs; 0 teaspoons dried red pepper flakes; 0 teaspoons salt; 12 servings Salt and freshly ground black pepper; 113 grams thinly sliced smoked salmon; 0 teaspoons sugar; 118 milliliters champagne or white wine vinegar

You can never have too many side dish recipes, so give Quail Egg Canapés with Smoked Salmon, Avocado and Pickled Cucumbers a try. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 74 calories, 3g of protein, and 6g of fat. If you have pepper flakes, butter, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Peel and slice the cucumber to yield 12 rounds that are each 1/4-inch thick. Reserve the unused cucumber for another use. In a small bowl, combine the vinegar, salt, sugar, and red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Cucumber

Vinegar

Sugar

Salt

Equipment you will use

Bowl

Add the sliced cucumbers to the vinegar mixture and toss to combine.

Ingredients you will need

Cucumber

Vinegar

Place in the refrigerator for 30 minutes.

Drain the cucumbers and pat dry with paper towels. Arrange the cucumber slices on a serving platter. Thinly slice one half of the avocado and divide the avocado among the cucumber slices—you can cut and shape the avocado so that they fit neatly across the cucumber rounds.

Ingredients you will need

Cucumber

Avocado

Equipment you will use

Paper Towels

Layer and divide the smoked salmon among the cucumber rounds.

Ingredients you will need

Smoked Salmon

Cucumber

Melt 1 tablespoon of butter in a large non-stick skillet over medium heat. Carefully crack 4 to 6 of the quail eggs into the pan, making sure to keep the yolks intact. Cook the eggs until the whites are set, but the yolks are still runny, about 2 minutes. Using a thin spatula, transfer the fried eggs on top of the cucumber rounds. Melt the remaining tablespoon of butter in the pan and repeat with the remaining eggs. Lightly season the eggs with salt and pepper and serve immediately.

Ingredients you will need

Salt And Pepper