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!
Cooking time:15 mins
- 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
- 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.
- 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.
- 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
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.