Name: Smoked Quail Breast Canapés
Cuisine: American
Ingredients: 12 quail breasts, skin removed; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt, 1/2 tsp pepper; Apple wood chips for smoking; *Canapé Base:**; 25 small toast rounds or blinis; 1/2 cup crème fraîche; 2 tbsp fresh chives, chopped; 1 tbsp capers, rinsed; Microgreens for garnish; *Modern Smoking Method**; 1. **Preparation**:; - Season quail breasts with spice mixture; - Brush lightly with olive oil; - Refrigerate 2-4 hours for flavor development; 2. **Cold Smoking** (if equipment available):; - Cold smoke at 80-90°F for 2-3 hours; - Finish by searing quickly in hot pan; 3. **Hot Smoking** (alternative method):; - Hot smoke at 225°F for 20-30 minutes; - Cook to 165°F internal temperature; 4. **Assembly**:; - Slice smoked breasts very thin; - Spread crème fraîche on toast rounds; - Top with sliced quail and garnishes; *Presentation**: Arrange on elegant serving platters; *Make-Ahead**: Smoke breasts day ahead, assemble before service; ### International Fusion

Preparation:
- Season quail breasts with spice mixture
- Brush lightly with olive oil
- Refrigerate 2-4 hours for flavor development
Cold Smoking (if equipment available):
- Cold smoke at 80-90°F for 2-3 hours
- Finish by searing quickly in hot pan
Hot Smoking (alternative method):
- Hot smoke at 225°F for 20-30 minutes
- Cook to 165°F internal temperature
Assembly:
- Slice smoked breasts very thin
- Spread crème fraîche on toast rounds
- Top with sliced quail and garnishes

Presentation: Arrange on elegant serving platters Make-Ahead: Smoke breasts day ahead, assemble before service

Smoked Quail Breast Canapés

1Setup & Prepare

2Ingredients

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3Cooking Instructions

International Fusion

4Chef's Notes & Pairings

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