I just want you all to know that I took the salmon out of the freezer at 8:00 a.m. this morning before I went shopping and when I returned was completely intimidated by Roger’s pretty little tart http://stowell.wordpress.com/2011/11/30/ill-follow-the-sun-with-a-smoked-salmon-tart-in-tow/. Oh well, this was good too 🙂
quail eggs, hard boiled and halved
Place the mache and lettuce on a salad plate, draping the salmon on top. Arrange the quail eggs around the lettuce and top with the salmon eggs. Sprinkle with capers and dill, top with a dollop of creme fraiche and serve with toast.
Wine suggestion: Champagne Jacquart Brut