Serves 12
40 min
Quail Egg Canapés with Smoked Salmon, Avocado and Pickled Cucumbers
Recipe GLPRb32e0f0d301f93
Elegant Nordic-inspired appetizers featuring delicate quail eggs topped with smoked salmon, creamy avocado, and crispy pickled cucumber slices on toasted bread bases. A sophisticated low-carb option perfect for entertaining.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 large cucumber, peeled and sliced into 1/4-inch thick rounds
1/2 cup champagne or white wine vinegar
1/4 teaspoon salt, for pickling
1/4 teaspoon sugar
1/4 teaspoon dried red pepper flakes
1 small ripe avocado, halved and pitted
4 ounces thinly sliced smoked salmon
2 tablespoons butter, divided
12 fresh quail eggs
Salt and freshly ground black pepper to taste
Directions
Prepare the pickled cucumbers: In a small bowl, combine the vinegar, salt, sugar, and red pepper flakes. Stir until the salt and sugar dissolve. Add the cucumber slices and let them marinate for at least 15 minutes until they soften slightly and develop a tangy flavor. Drain well before serving.
Cook the quail eggs: Bring a small pot of water to a gentle boil. Carefully add the quail eggs and cook for 2.5 to 3 minutes. Remove with a slotted spoon and place in an ice bath to cool completely. Once cooled, carefully peel away the shells and halve each egg lengthwise. Season with a light pinch of salt and black pepper.
Prepare the avocado: Remove the avocado flesh from the skin using a spoon and mash lightly with a small amount of salt and pepper. Keep the texture slightly chunky for an appealing presentation.
Toast the bread bases: Cut thin slices of bread into small rectangles or rounds suitable for appetizers. Butter lightly on one side using half of the butter and toast in a skillet over medium heat until golden and crispy, about 2 minutes per side.
Assemble the canapés: Lightly spread each toasted bread base with a thin layer of the remaining softened butter. Top each with a spoonful of mashed avocado, a folded or draped piece of smoked salmon, a halved quail egg (yolk-side up for visual appeal), and one or two drained pickled cucumber slices. Serve immediately while bread is still warm.
