Ingredients

The following ingredients have 4 Servings
  • 6 quails’ eggs
  • 200g/7oz asparagus tips, woody ends removed
  • 200g/7oz smoked salmon slices
  • lamb’s lettuce, to serve
  • celery salt, for sprinkling
  • lemon wedges, to serve
  • 2 tbsp chopped tarragon leaves
  • 1 tsp Dijon mustard
  • 1 tsp light muscovado sugar
  • 1 tbsp lemon juice
  • 6 tbsp olive oil
  • salt and freshly ground black pepper

Instruction

  • Bring a pan of water to the boil. Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately.
  • Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside.
  • Slice each egg in half lengthways and set aside with the asparagus.
  • For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper.
  • To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt.
  • Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve.