salmon asparagus and quails eggs with tarragon dressing
Salmon
Salmon asparagus and quails eggs with tarragon dressing
Cooling the quails’ eggs and peeling them immediately will help ensure a neat finish. But that’s the only fiddly part to this dainty and delicious starter.
Ingredients:
- 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
Directions:
- 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.
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