John Myers
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Smoked Quail Breast on Beetroot Potato Salad
The perfect smoked quail breast on beetroot potato salad recipe with a picture and simple step-by-step instructions.
salad
- 5 Pc. Potato
- 5 Pc. Beetroot
- 2 Pc. Shallot
- 5 disc Bacon
- 300 ml Dijon mustard
- 1 packet Cress (garden cress)
- Olive oil
- Raspberry vinegar
Quail breasts
- 4 Pc. Rosemary
- 4 Pc. Thyme
- 50 g Smoke meal
- 2 tbsp Espresso
- 10 Pc. Quail breast
- Ras-El-Hanout Spice Mixture Morocco
salad
- Boil the potatoes and beetroot and let them cool. Cut the shallots and bacon into very small cubes and sweat in olive oil with raspberry vinegar. Cut the potatoes into slices and fold in, now add the vegetable stock and reduce to 1/3 liquid. Season to taste with salt and pepper from the mill and bind the liquid with the Dijon mustard. Let the salad stand for 2 hours. Cut the beetroot into small cubes and add to the salad, warm the whole thing again in a pan before serving and refine it with raspberry vinegar if necessary.
- Set the smoker / grill to 80 degrees heat. Place the smoked meal, espresso powder and herbs in the smoking pan. Season the quail breasts with salt, pepper and ras el hanout on a tray greased with olive oil and smoke in the smoker for about 12 minutes at 90 degrees.
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