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Royal Salad with Smoked Salmon and Quail Eggs

A very simple recipe for a stunningly appetizing salad—perfect for special guests.

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Royal salad with salmon and quail eggs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 62 % 18 g
Fats 38 % 11 g
Carbohydrates 0 % 0 g
191 kcal
GI: 0 / 0 / 0
  • We tend to picture royal life in a hazy way—it's hard to imagine that kings are people too, who need clothes and food. And though we've all read about lavish court feasts, we have only the vaguest idea of the dishes fit for a royal table. About this salad, though, I can say with confidence: the Queen of England is quite fond of it. For the dressing, whisk together the walnut oil, vinegar, and pepper in a small bowl and set aside. Cook the quail eggs for 4 minutes, then plunge them into cold water and peel. Cover the eggs and cooked shrimp and refrigerate. Now prepare the lettuce leaves: wash them well and pat dry. Cut the salmon fillet into thin, wide slices. Arrange the lettuce on a platter, whisk the dressing again, and drizzle half of it over the leaves. Lay the salmon slices on top. Halve the eggs and arrange them around the salmon along with the shrimp. Drizzle everything with the remaining dressing.

Caloric content of the products possible in the composition of the dish

  • Minced salmon - 130  kcal/100g
  • Smoked salmon - 162  kcal/100g
  • Grilled salmon - 283  kcal/100g
  • Fresh salmon - 201  kcal/100g
  • Salted salmon - 269  kcal/100g
  • Salmon sauté - 379  kcal/100g
  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Peeled frozen shrimp - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Walnut oil - 570  kcal/100g
  • Leaf lettuce - 14  kcal/100g
  • Quail egg - 168  kcal/100g
  • White wine vinegar - 14  kcal/100g

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