Rocco Forte Hotels


The Balmoral’s Michelin starred Number One restaurant is one of Edinburgh’s most prestigious. Using the best quality local ingredients to create dishes with contemporary flair, Executive Chef, Jeff Bland and Head Chef, Brian Grigor dazzle diners with their beautifully presented plates. 

Here, they present a recipe for their acclaimed smoked Shetland salmon, quail egg and caviar starter, simplified so that you can make it at home. A delightful dish, it’s the perfect starter at a summer party. Serve al fresco, with a refreshing glass of champagne.

The Balmoral smoke their Shetlands salmon in-house and you can purchase the fish direct from the hotel for £50.

Smoked Salmon, Quail Egg, Caviar & Lemon Purée

Ingredients (serves 12 – 14)
1 side of smoked salmon

250g unsalted butter

The zest and juice of 1 lemon

4 quail eggs

1 red apple

1 radish

10 g caviar


In a mixer, whip the butter until light in colour, add lemon zest and juice and continue to mix for 2 minutes.

Lay out a 30cm length of cling film on work surface.

Cut the salmon into long strips and lay out 1 layer on the cling film, spread with the soft butter.

Repeat until you have 12 layers of salmon, with butter between each layer.

Fold over cling film and roll into a sausage shape as tightly as possible, tying both ends to make a roulade. Chill for 2 hours.

Cook the quail eggs in boiling water for 2 minutes 20 secs and plunge into ice water to stop them cooking.

Once cool, put into a bowl with 50% vinegar to water, this will help break down the shell so they are easier to peel.

Serve a slice of the salmon roulade on a plate with slices of apple, radish and the caviar topped quail egg.

In the restaurant, we serve the dish with lemon puree, salmon skin, crackling and micro mizuna.

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