Quail Eggs with Crème Fraîche and Trout Caviar in Filo Dough Basket
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 point filo pastry
- 20 g butter, melted
- 16 quail egg (s)
- 1 cup crème fraîche
- 1 bunch chives
- Lemon juice
- 1 glass trout caviar
- salt and pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Cut the filo pastry into 32 squares of approx. 7 x 7 cm and brush with melted butter. Place 2 squares offset on top of each other and place in greased muffin cups. Bake in the oven for 5-8 minutes until golden brown. Watch as they get too dark quickly.
- Mix the crème fraiche with the chives cut into rolls (save some for decoration) and season with lemon juice, salt and pepper. Put the quail eggs in boiling water for 3 minutes, then the yolk is still slightly waxy. Now peel and halve.
- Put a dollop of chive cream in each of the filo dough baskets. Place 2 halves of quail eggs on top. Garnish with 1 teaspoon of trout caviar and decorate with some chives.
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