Salad with quail eggs, smoked salmon and cherry tomatoes
Egg quail 8 pieces
Iceberg lettuce 1 piece
Salted salmon 100g
Cherry tomatoes 16 pieces
Parsley 15 g
Lemon juice 1 tablespoon
Olive oil 4 tablespoons
Salt to taste
Ground black pepper to taste
1. Rinse salad. Cut the head into small pieces and dry them on a napkin. Quail egg to cook in boiling water for 3-4 minutes, then immediately shift into cold water and allow to cool completely. Peel and cut each egg in half.
2. Cherry tomatoes rinsed and cut into 4 pieces, season with salt. Rinse and dry the parsley.
3. For the sauce in a blender whisk the lemon juice, olive oil and parsley until smooth, season with salt and pepper.
4. Salad lay heaped on the plate. Salmon cut into thin slices or cubes, put on a salad. Add slices of cherry tomato halves and quail eggs. Before serving, decorate with the sauce.