Smoked Salmon with Quail Egg

• 3/4 pound fresh fluke fillet
• 1 heaping tablespoon chopped chives plus 12 whole chives for garnish
• 3/4 teaspoon wasabi paste (available at Japanese specialty stores)
• 6 1/2 teaspoons lemon juice
• 1 1/2 teaspoons Japanese ground red pepper (available at Japanese specialty stores)
• Salt
• 6 tablespoons coarsely-cut fresh ginger
• 6 large egg yolks
• 6 tablespoons peanut oil
• 6 tablespoons heavy cream
• 1 sheet nori (Japanese seaweed) or 1 to 2 tablespoons nori sprinkles
• 3 cups loosely-packed mixed greens (such as chicory, red leaf lettuce and sprouts), torn into small pieces
• 3/4 teaspoon toasted sesame seeds
• 6 quails' egg yolks (raw)
• 9 drops dark sesame oil
• 1/2 pound top-quality smoked salmon, cut in 6 broad, thin slices

1. On a work surface using two Japanese cleavers or a very sharp knife, chop fluke to a coarse paste.
2. Add chopped chives, wasabi paste, 2 teaspoons of the lemon juice and 1/2 teaspoon of the Japanese red pepper.
3. Mix well and season to taste with salt.
4. Transfer to a plate, cover and refrigerate.
5. In food processor combine ginger and egg yolks; process 10 seconds.
6. Add remaining 4 1/2 teaspoons lemon juice.
7. With motor running, add oil drop by drop until sauce emulsifies then heavy cream in a slow stream.
8. Season to taste with salt, transfer to a small bowl, cover and refrigerate at least 30 minutes.
9. Toast nori sheet 8 inches from gas flame, 20 seconds per side or until crisp.
10. Use scissors to snip nori into very thin strips.
11. To serve, arrange a mound of fluke mixture on each of 6 chilled dinner plates; make a deep indentation in center and fill with quail's egg yolk.
12. Cover fluke and yolk completely with salmon slice.
13. In a bowl toss greens with enough ginger dressing to moisten; add 1/4 teaspoon red pepper, sesame oil, salt to taste and mix well.
14. Mound about 1/2 cup of salad next to salmon and sprinkle with sesame seeds.
15. Stir ginger sauce well and pass through a fine strainer into a pouring cup.
16. Pour sauce around salmon and garnish with nori strips.
17. Cross 2 chives on top of salmon and dust rim of plate with a pinch of red pepper.
18. Serve immediately.

fillet, chives, wasabi paste, lemon juice, red pepper, salt, ginger, egg yolks, peanut oil, heavy cream, sprinkles, mixed greens, sesame seeds, egg yolks, sesame oil, salmon

Taken from www.foodnetwork.com/recipes/smoked-salmon-with-quail-egg-recipe.html (may not work)