Smørrebrød with Quail Eggs, Horseradish Mayo and Pickled Onions

December 19, 2015

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.

Quail egg assembly with horseradish mayo and pickled onions © kvalifood.com

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.