Loch Lomond Smoked Salmon with Horseradish and Salmon Cream, Beetroot Puree, Quails Eggs and Truffle Toasts

Rating: 5.0. From 1 vote.
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Difficulty
easy
Serves
4 people
Meal course
Starter
Posted by
Posted on
4 medium
Slice of bread
1 Drizzle
Truffle oil
1 .
For the puree
75 grams
Cooked beetroot
1/4 whole
Lemon - Juice
1 Sprig
Fresh Thyme
1 tbsp
Creme fraiche
2 .
For the cream
75 grams
Roasted salmon fillet
1/2 whole
Lemon - Juice
1/2 tsp
Scottish heather honey
1 tsp
Horseradish cream
2 tbsp
Creme fraiche
3 .
To serve
4 Slices
Loch Lomond smoked salmon
4 handful
Rocket
8 whole
Quail eggs
Loch Lomond Smoked Salmon with Horseradish and Salmon Cream, Beetroot Puree, Quails Eggs and Truffle Toasts
  1. Pre heat the oven to 160’C
  2. Slice the crusts off your bread and squash the slices flat (cut them into a circle or shape if you feel like being a bit fancy). Drizzle your oil over a baking tray and rub this over the bread. Bake in the oven for 10-15 minutes until golden and crisp.
  3. While your toasts are cooking, whiz all your ingredients together into a smooth puree, and then do the same with the salmon cream ingredients (make your sure wash your blender in-between if you don’t want everything bright purple!
  4. Boil the quail eggs for 2 minutes and then chill in a bowl of cold water. Once cool peel and slice in half.
  5. Set out 4 plates and lay a sheet of smoked salmon onto each. Place your toast on top with a pinch of rocket and a dollop of the salmon cream. Dot your beetroot puree around the plate and then finish up with your quail eggs.

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