Quails egg crostini with crème fraiche and caviar
These are really simple to make, yet very impressive to the eye, you can use lump fish caviar to make this more cost effective, but equally as delicious
Yield (makes) 24
Prep time: 15 minutes
Cooking time: 10 minutes
One thin baguette
12 Quails eggs
4 tablespoons crème fraiche
One small jar Caviar
1 bunch fresh dill
Seasoning to taste
olive oil to cook
1. Make sure that you have a thin baguette as the idea of a canapé is that you should be able to eat it in one bite, take the baguette and cut it into 24 x 1/4 inch (1 cm) slices. Place onto a baking sheet and drizzle generously with olive oil and sprinkle with freshly ground pepper and salt.
2. cook the croutons at 170°c/325F for approximately 10 minutes until golden brown and crispy
3. cool on a wire rack
4. bring a pan of water to boil and place the quail eggs into the boiling water cook them for precisely 3 minutes for soft boiled quail eggs or 4 minutes for hard boiled eggs.
5. Quickly remove the eggs from the pan and place them into a bowl of ice cold water to stop the cooking process.
6. peel the quails eggs and cut into halves
7. to assemble the canapés place 1 teaspoon of crème fraiche onto each crouton and top with half a quails egg
8. At this stage season the egg with salt and pepper then place a small amount of caviar onto the center of the egg yolk.
9. top with a sprig of dill and serve
Old World: Cremant made of Chenin Blanc. (Loire) Limoux (Chenin Blanc)
New World: Sparkling Wines from South Africa Chenin Blanc. Still wine made of blends grapes medium body Chardonnay, Marsanne or Viognier.