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Ingredients
- DRESSING
- 1/4 cup mayonnaise
- 2 tbsp plain yogurt
- 2 garlic cloves, crushed
- 1 tbsp lime juice
- 1/2 cup butter
- 4 potatoes, peeled and cut into paper thin slices
- sea salt
- 24 asparagus spears
- 8 quail eggs
- 7 oz gravalax slices
- freshly ground black pepper
Details
Servings 4
Preparation
Step 1
Place all the dressing ingredients in a bowl and whisk to combine. Preheat the oven to 475F. Melt the butter in a saucepan. Spoon off any forth that settles on top, and carefully pour off the yellow butter, discarding milky sediment at bottom. Pour half the butter onto a baking sheet. Toss the potato slices in salt, then place four potato slices about 6 inches apart on the sheet. Arrange the remaining slices around them, overlapping to form eight flowers. Brush them with a little more butter. Bake for 8 minutes, or until the edges are brown, then turn and cook for an additional 3 minutes. Steam the asparagus sears until tender.
heat the remaining butter in a nonstick skillet. Crack the quail eggs using a knife, and cook over low heat fro 1-2 minutes, or until the whites have set. Serve two potato flowers on each plate, topped with asparagus, slices of gravalax, and the dressing.
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