Asian cured salmon, quail eggs and tapioca on corn WAFFLES
INGREDIENTS
SERVES
4
METHOD
Corn waffles
2 dl flour
2 dl corn flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 eggs
4 dl milk
1 dl corn oil
Cured salmon
1 salmon loin
50 g salt
30 g sugar
1 red chilli, finely chopped
2 dl soy sauce
1 lime, zest
100 g coriander leaves, finely chopped
Quail eggs
8 quail eggs
Tapioca
4 tbsp tapioca
1 dl soy sauce
1 lemon, juice
Combine all the ingredients and mix into a smooth batter. Set aside for 20 minutes and bake the waffles.
Season the salmon with salt and sugar and set aside for 1 hour. Add the rest of the ingredients and refrigerate for 24 hours. Turn the salmon after about 10 hours. Cut into thin slices.
Boil the eggs in water for about 2.5 minutes. Cool in cold water, peel and cut into halves.
Rinse the tapioca for 2 minutes in cold water. Cook for about 5 minutes in plenty of water and drain. Place the tapioca in a bowl. Cover with the soy sauce and lemon juice and set aside for 2 hours.