If you’re after a quick starter to serve before Christmas dinner, try salmon and quails eggs. It’s tasty, takes only minutes to make and looks really impressive too!
Serves: 8
Cooking time:15 mins

Ingredients

You’ll need:

  • 12 quails’ eggs (most good supermarkets stock these)
  • 2tsp hot horseradish / 4 tsp horseradish sauce
  • 200ml carton crème fraîche
  • 8 thin slices rye bread
  • 8-12 slices smoked salmon
  • 150g bag wild rocket
  • 4tsp olive oil, for drizzling
  • 2 lemons, each cut into 6 wedges
  • Freshly ground black pepper

Method

  1. Add the quails’ eggs to a pan of boiling water. Bring back to the boil and simmer for 2½ minutes. Drain and cool under running water. Peel, rinse and drain.
  2. Just before serving, mix the horseradish into the crème fraîche in the carton, then put a heaped teaspoonful on each serving plate, on one side, and smear it down with the spoon, if you like. Start toasting the bread.
  3. Halve the quails’ eggs. Arrange the salmon and eggs on the plate, then add a few rocket leaves on top. 4 Drizzle each plate with a little olive oil and squeeze lemon juice over, saving 8 lemon wedges for garnish. Grind black pepper over. Serve with the toast.

Nutritional information per portion

sugars 18.0g fat 18.0g calories 256(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.