Quail Eggs with Smoked Trout Mousse

Quail Eggs with Smoked Trout Mousse
6 servings

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.



1 6
oz smoked trout fillet
tsp fresh lemon juice
coarse salt and freshly cracked pepper
cup whipping (35%) cream
tsp capers, drained, rinsed and chopped
tsp chopped fresh parsley
tsp chopped chives
dozen quail eggs


Step 1

In a food processor, combine the trout with the lemon juice.

Step 2

Process until smooth.

Step 3

Season with salt and pepper.

Step 4

Add the cream and pulse to blend.

Step 5

Scrape into a bowl and fold in the chopped capers, parsley and 1 tsp. of the chives.

Step 6

Bring a large pot of water to a boil over moderately high heat.

Step 7

Place the quail eggs in a wire basket or strainer and lower them into the boiling water.

Step 8

Cook the eggs for 5 minutes, then cool them under cool running water.

Step 9

Pat the eggs dry.

Step 10

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.

Step 11

Pipe the smoked trout mousse on top and serve sprinkled with the remaining chives.

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