12 Game Farm quails eggs
6 sliced Tasmanian smoked Salmon
For the potato cake
250g desiree potatoes, peeled
1 1/2 tablespoons plain flour
2 egg whites
vegetable Oil for frying
1 teaspoon salt
For the hollandaise
4 egg yolks
1 tablespoon white wine vinegar
1 tablespoon cold water (approx.), measure out by ladling in the water in 3 half eggshells
100ml clarified butter, melted, cooled slightly
1 tablespoon lemon juice
sea salt and white pepper, to season
For the hollandaise, place the egg yolks in a very clean and dry stainless steel bowl. Keeping the bowl clean and dry preserves the integrity of the sauce, keeping the flavour of the sauce untainted. Suspend the bowl over a saucepan of cold water. The base of the bowl should not touch the water. Add the vinegar and the water. Place the pan over a moderate heat, whisk this mixture until the water comes to a boil, then reduce the heat to a steady simmer.
Whisk until the mixture becomes thick and foamy. Remove the bowl from the heat. Set aside for one or two minutes. Add the clarified butter in a slow, steady stream. Continue whisking until all the butter is incorporated and the sauce is smooth and glossy. Stir through the lemon juice. Season to taste with salt and white pepper. Remove from heat and keep warm. For the potato cakes, place a large heavy based saucepan over a high heat, fill it with salted water and bring to the boil. Add the potatoes and cook for 15 minutes or until just soft. Drain, mash with milk, place into a large mixing bowl and allow to cool.
When cool, sift flour into the bowl with the potato mix, mix gently then add the eggs one at a time mixing well after each addition. Whip the egg whites to soft peaks form and gently fold into the potato mix. To cook the pancakes, heat some oil in a large non-stick saucepan over a medium heat and add some clarified butter. When the butter is very hot, add small spoonful’s of the batter allow them to brown then turn and cook on the other towel. Remove onto a plate covered with paper towel and continue to cook in batches until all the batter has been used. Set aside in a warm place until required. Boil the quail eggs for two minutes, peel, cut in half and set aside.
To serve, place some pancakes onto a nice platter and top with some rolled smoked salmon. Place half a quail egg on top of the salmon and finish with a small dollop of the hollandaise sauce. Serve as a canape.