Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Gin Cured Smoked Salmon & Quails Egg Crostini
Here’s a recipe I created to pair with Mirabeau’s Rose Gin. As you would expect from Mirabeau, this Gin is so elegant, aromatic and light. I used a splash of gin to cure the salmon and topped toasted French bread with a little crème fraiche mixed with horseradish, the salmon and finally a quail’s egg.
Makes: 12 crostini
Prep: 5 minutes
Curing: 15 minutes
Total: 20 minutes
100g centre piece Salmon fillet
2 tsp Mirabeau Rose Gin
3 tbsp Crème Fraiche
1 tsp fresh horseradish
6 cooked quails eggs halved
Micro herbs to garnish
Cut the salmon into think slithers using a sharp knife. Lay on a plate, season and pour over the gin. Leave for 5 minutes to cure.
Cut the bread diagonally into 1cm slices.
Mix together the crème fraiche and horseradish
Add a tsp of crème fraiche on top of each bread slice and top with the salmon slithers, half a quails egg and a few micro herbs for garnish.