Smørrebrød with Quail Eggs, Horseradish Mayo and Pickled Onions
Prep 20 min Total 50 min
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.
See Also
Smørrebrød with Avocado and Cottage Cheese
Roastbeef with quail eggs and horseradish emulsion
Tuna Salad with Pickled Red Onions and Capers
Smørrebrød with Skagen Salad, Prawns and Dill
Toast Skagen with Prawns and Lumpfish Roe
