The soft texture of the tartare contrasts beautifully with the crispy fried quail egg. Discs or squares of rye bread add pleasant earthy flavours to this canapé.

Tartare

  • 1 quality, fresh salmon fillet, cubed
  • Juice and zest from 1/2 lemon
  • Large pinch of salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 shallot, finely chopped
  • 1 tablespoon of chives, finely chopped
  • Pinch of finely ground white pepper

Canapés

  • 2 slices of pumpernickel or rye bread
  • 12 quail eggs

Method

Combine the salmon tartare ingredients and season to taste
Leave to in the fridge to infuse for 30 minutes or up to 8 hours
Serve on rye bread, topped with a fried quail egg

 

Fried Quail egg

Heat a large glug of oil in a non stick pan
For individual fried eggs, fry in batches
Open using a small serrated knife and carefully pour straight into the hot oil
They will take no more than a minute to cook
Remove from the pan
You can use a small cookie cutter to cut into neat circles

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