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Saffron Spiced Easter Salad

30th March 2021 By Louise Leave a Comment

Easter Salad of Quails Eggs & Hasselback Potatoes

Easter Salad of Quails Eggs & Hasselback Potatoes with a Saffron Dressing.

This impressive-looking Easter Salad of Quails Eggs & Hasselback Potatoes with a saffron dressing is actually very easy to make. The rich, velvety dressing can be prepared ahead and stored in the fridge for up to 3 days.  The rest is really very straight forward with delicious results.

Saffron and citrus, the sunshine in all the gloom, works perfectly with steamed asparagus and jammy eggs. In addition hasselbacks potatoes, a Swedish classic, named after a Stockholm restaurant, remain a favourite in my house.  Without exception I sprinkle the potatoes with breadcrumbs and a little cheese towards the end of cooking for extra flavour and texture.  Hasselbacks should, in my opinion be made with waxy potatoes, such as Charlotte.  Jersey royals would work well too.

Now that the British asparagus season has begun, it seems fitting to add them to my Easter salad too. An optional extra are the broad beans,  I invariably have a bag in my freezer if fresh aren’t available.

This meal would work perfectly as brunch or lunch.  Mop up the sauce with good sourdough bread and add a glass of wine or two.  Easter never tasted so good!

Easter Salad of Quails Eggs & Hasselback Potatoes

Easter Salad of Quails Eggs & Hasselback Potatoes

Easter Salad of Quails Eggs & Hasselback Potatoes
Print Recipe

Easter Salad of Quails Eggs & Hasselback Potatoes with a Saffron Dressing

Servings: 4 people

Ingredients

  • 8 charlotte potatoes
  • 150 g broad beans I used frozen, blanched & shelled (optional)
  • 1 bunch asparagus 12 spears
  • 12 quails eggs
  • 3 bay leaves optional
  • 40 g butter
  • 1 tablespoon grated Parmesan
  • 1 tablespoon dried breadcrumbs
  • 1 x 80g bag pea shoots or young spinach

Saffron Dressing

  • 1 egg yolk
  • 2 teaspoons French mustard
  • 2 teaspoons white wine vinegar
  • 100 ml sunflower oil preferably rapeseed
  • ½ teaspoon saffron
  • a good pinch cayenne pepper
  • white pepper & fine sea salt
  • 50 ml sour cream
  • 1 small clove of garlic
  • zest and juice half small lemon
  • white wine vinegar
  • extra virgin olive oil

Instructions

  • Begin with crushing the saffron in a very small bowl with the back of a spoon, add a teaspoon of hot water to the bowl. Set to one side.
  • Pre-heat the oven to 200C/180C Fan.
  • Put each potato in the bowl of a wooden spoon and, at roughly 2mm intervals, cut carefully down, but not quite through the potato. Tear the bay leaves, if using, into several pieces and stuff several pieces into each potato.
  • Meanwhile, melt the butter in the pan or tin you are going to cook the potatoes in over a medium heat until sizzling. Put in the potatoes one by one, and carefully turn them in the butter to coat, then pour in enough cold water to come halfway up the sides of the potatoes.
  • Bring to a boil, then roast for an hour and 30 minutes, basting every 15 minutes. Scatter with the breadcrumbs and parmesan, for the final 15 minutes of cooking.
  • Place the quails eggs in a saucepan of simmering water, cook for 1 minute 45 seconds for soft boiled, remove and place in ice cold water. Peel, then cut in half.

Saffron Dressing:

  • Tip the egg yolk, vinegar and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, (I do this with a hand held electric whisk) then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you’re confident the oil and egg has emulsified you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle. Once all the oil has been added pour in the saffron and sour cream and stir. Add the zest of half a lemon, a splash of the juice and the crushed garlic. Check the seasoning.

To assemble the salad:

  • Boil or steam the asparagus for 2-3 minutes. Place the pea shoots in a bowl and add a few drops of white wine vinegar and olive oil with a little salt and pepper, toss. Arrange the pea shoots on a serving platter, followed by the broad beans, asparagus, quails eggs and finally the hasselback potatoes. Drizzle with the saffron dressing and serve.

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Filed Under: Brunch, Lunch, Main Tagged With: nordic flavours, scandinavian flavours, seasonal

Previous Post: « Swedish Saffron and Vanilla Buns
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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

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edible flowers and herbs to decorate.
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