Smoked Quail Breast Canapés

A wood-smoked approach to quail that produces deeply flavored meat with authentic smokehouse character. This recipe uses traditional smoking to bring out the best in your harvest, creating a memorable meal for family and friends.

Modern technique meets elegant presentation

Contemporary Appetizer This preparation showcases quail breast in elegant canapé form, using modern smoking techniques to create sophisticated hors d'oeuvres.

Ingredients (Serves 20-25 canapés)

• 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 the quail breasts with your spice mixture. Brush them lightly with oil before smoking.

2. Cold Smoking: If you have cold smoking equipment, smoke at 80°F to 90°F for 2 to 3 hours for delicate flavor.

3. Hot Smoking: Alternatively, hot smoke at 225°F for 20 to 30 minutes until just cooked through.

4. Assembly: Slice the smoked breasts paper-thin. Spread crème fraîche on toasted bread and top with the smoked quail.