Roastbeef with quail eggs and horseradish emulsion
Roastbeef with quail eggs and horseradish emulsion © kvalifood.com
Thinly sliced roastbeef with halved quail eggs and a sharp horseradish emulsion. Fried onions add sweetness and crunch. A piece of smørrebrød with several textures and clear flavour.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Topping
- 250 g roastbeef, thinly sliced
- 8 quail eggs
Horseradish emulsion
- 3 tbsp mayonnaise
- 1 tbsp freshly grated horseradish
- 1 tsp lemon juice
- salt
Fried onions
- 2 onions, cut into rings
- 3 tbsp plain flour
- oil, for frying
- salt
Assembly
- fresh chives (or cress)
- flaky salt
Directions
Quail eggs
Boil the quail eggs in simmering water for 2½ minutes. Cool in cold water and peel. Halve lengthways.
Horseradish emulsion
Stir together mayonnaise, grated horseradish and lemon juice. Season with salt.
Fried onions
Toss the onion rings in flour and fry in hot oil until golden and crispy. Drain on kitchen paper and sprinkle with salt.
Assembly
Butter the rye bread with soft butter. Fold the roastbeef slices and place on the bread. Spread the horseradish emulsion on top. Place the halved quail eggs on the bread and top with fried onions. Sprinkle with chives and flaky salt.