Preparation: 15 minutes – Cooking: 10 to 15 minutes – Cost : * – Difficulty : *.
Ingredients for 6 people
6 pieces of fresh salmon, 75 g each
some capers in brine
1 sprig of thyme
1 bay leaf
coarse gray salt from Guérande
6 small dried peppers
1 organic lemon
3 cloves of garlic
18 quail eggs.
Remove the skin on the pieces of salmon. Distribute-they in 6 flat ramekins.
Pour out a small drizzle of oil.
add a few rinsed capers.
Boil 30 cl of water in which you have deposit thyme, bay leaf, 10 coriander seeds, ½ tsp coarse gray salt, peppers, squeezed lemon juice and peeled garlic cloves.
When the water boils, add the 18 quail eggs and boil for 3 minutes.
Distribute the water from the still boiling saucepan over the pieces of salmon and decorate-the chilli and coriander seeds.
Run the quail eggs under cold water and shell-they quickly.
Divide the shelled eggs among the ramekins.
Let the salmon marinate a little and drain it.
Offer toasted rye bread to enjoy this Easter starter.