Salmon Caviar and Quail Eggs Appetizer

I’ve recently discovered this green, vivid, beautiful plant called lemon verbena. When I first saw it on the market, I didn’t know its name or its uses, but I liked it and I just bought it. Later i found out that it’s scientific name is Aloysia citrodora and it’s a plant native from South America and which was brought to Europe by the conquistadors, along with other wonderful plants like beans, tomatoes, bell pepper, maize. Since then, people discovered lots of properties to this plant and now it’s used in cosmetics, medicine, kitchen… It makes a nice flavored tea and a tasty lemonade. Lemon verbena is also used in sorbets, puddings, salad dressings, jams…


Lemon verbena leaves add a lemon flavor to fish and poultry dishes. So, it was perfect for me to spice and decorate this appetizer. This is a nice, easy to make, tasty and elegant dish, which may score as an appetizer at a dinner party. About salmon roe I’ve said a few things here. Quail eggs are not only very tasty delicacies with a high nutritional value, but they also make an elegant addition to an appetizer dish. Therefore, quail eggs and salmon roe make a great couple.  And I used puff pastry as a base for them.



Ingredients Salmon Caviar and Quail Eggs Appetizer

  • 400 g puff pastry dough
  • 10 quail eggs
  • 50 g salmon caviar
  • 1 egg (for egg wash)
  • lemon verbena leaves for decoration


Directions Salmon Caviar and Quail Eggs Appetizer

Fill a small saucepan with water and bring to the boil. I usually add a tablespoon of cosher salt into the water. Add the quail eggs into the water, using a saucepan and cook tjem for two and a half minutes (for soft boiled eggs) to four minutes (for hard boiled eggs), depending on preference. Then discard the hot water and let the eggs cool completely before peeling them.

Preheat the oven to 190 Celsius. Roll the puff pastry dough into a 5 mm thick sheet and cut discs of 6-7 cm diameter. Place the discs into a baking tray lined with parchment paper. Beat the egg and brush the discs with the egg wash. Bake for 12-15 minutes, then let cool.

Place a quail egg onto every puff pastry disc, decorate with salmon caviar and lemon verbena leaves. Serve immediately.





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