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Chef Marco Porceddu: Uova di Quaglia e Salmone Affumicato

Uova di Quaglia e Salmone Affumicato

Prep. time: 10

Cook Time: 10

Difficulty: 2 out of 5

Serve: 4/6


8 slices of cucumber 1/4 inch thick

8 quail eggs

2 tbs extra virgin olive oil

Salt to taste

8 small slices smoked salmon about 8 ounces


Use a zester vertically along the length of the cucumber to create white and green stripes.

Place the cucumber slices on a serving tray.

Bring a sauté pan to medium high heat and cook “ sunny side up “ quail eggs, using extra virgin olive oil.

Add salt and pepper.

Neatly fold the s SylvanerCalifornia ChardonnayPinot Noir moked salmon top of the cucumber.

Using a small spatula, gently place the quail eggs on top of the smoked salmon.

You can add finely chopped chives on top for additional decoration.

Chef Tips

to take away the bitterness of the cucumber, cut of the tips. Put salt on the cut tips and use them to rub the ends of the cut cucumber, this will also take away the acidity.

Wine pairing:


California Chardonnay

Pinot Noir

Check more recipes from Chef Marco Porceddu

#chefmarcoporceddu #quaileggs #SmokedSalmon

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