Smørrebrød with Quail Eggs, Horseradish Mayo and Pickled Onions
Quail Eggs with Horseradish Mayo and Pickled Onions © kvalifood.com
Quail eggs are less fiddly than they look — they cook in 2–3 minutes and peel easily. Halved quail eggs on rye bread with horseradish mayo and pickled red onions make a tidy smørrebrød that does not take much effort. The horseradish mayo can be made the day before.
Ingredients
Yields 4 servings
Pickled red onions
- 1 red onion, thinly sliced
- 1 dl red wine vinegar
- 1 dl water
- 1 tbsp sugar
- 1 tsp salt
Horseradish mayo
- 3 tbsp mayonnaise
- 1 tbsp freshly grated horseradish
- 1 tsp lemon juice
- Salt
Quail eggs
- 12 quail eggs
Assembly
- 4 slices rye bread
- Butter, for the rye bread
- Cress (or chives), a little
- Salt
- Pepper
Directions
Pickled red onions
Mix vinegar, water, sugar and salt in a small saucepan and bring to the boil. Put the onion rings in a jar and pour the hot brine over. Leave to sit for at least 30 minutes — longer if possible.
Horseradish mayo
Mix together mayonnaise, freshly grated horseradish and lemon juice. Season with salt. Refrigerate until needed.
Quail eggs
Boil the quail eggs in boiling water for 2½ minutes. Transfer to cold water and peel. Halve them lengthways.
Assembly
Butter the rye bread. Spread horseradish mayo on the slices. Arrange the quail eggs yolk-side up, top with pickled red onions and sprinkle cress or chives over. Season with salt and pepper.