- 1 packet mixed salad leaves
- 2 T crème fraîche
- 2 quail eggs boiled, peeled and halved
- 2 T black caviar (see cook's note)
Add a few salad leaves to two crystal glasses or bowls. Divide the berries between the glasses and top with crème fraîche, quail-egg halves and a dollop of caviar.
Cook’s tip: For a soft-boiled egg, place the quail eggs in cold water and then bring to a boil. Remove and rinse in cold water, then peel under running water.
Cook's tip on caviar: When you buy caviar, which is available from major supermarkets through to delis and the better fishmongers, ensure the tin bears a label confirming the caviar is CITES compliant and thus from a sustainable source.
Wild and farmed CITES registered caviar is available from Black Book Caviar. Click here for more info on using and storing caviar.
True Beluga caviar is also not uniformly pitch black - that would be dyed lumpfish eggs. It colour ranges from silver to dark grey with the nucleus of the egg clearly visible.
True caviar must be labelled “malossol”, meaning that it’s very lightly salted (5% salt maximum); lesser eggs will be highly salted and pasteurised, which compromises both flavour and texture.
Per serving: 691.2kJ, 6.3g protein, 9.9g fat, 15.2g carbs