You can find quail eggs at many upscale grocery stores. If you can’t find quail eggs, you can substitute 3 regular eggs and slice them in half. If you’re not serving the stuffed eggs immediately, keep them in the refrigerator, wrapped in plastic. Yield is 6 servings.
ingredients
directions
In a food processor, combine the trout with the lemon juice.
Process until smooth.
Season with salt and pepper.
Add the cream and pulse to blend.
Scrape into a bowl and fold in the chopped capers, parsley and 1 tsp. of the chives.
Bring a large pot of water to a boil over moderately high heat.
Place the quail eggs in a wire basket or strainer and lower them into the boiling water.
Cook the eggs for 5 minutes, then cool them under cool running water.
Pat the eggs dry.
Peel the eggs, cut them in half lengthwise and slice a bit of white off the long side of each half to provide a flat surface so the eggs don’t roll over when you pipe the mousse on.
Pipe the smoked trout mousse on top and serve sprinkled with the remaining chives.