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
- ±ô²¹³¾²ú’s lettuce, to serve
- celery salt, for sprinkling
- lemon wedges, to serve
For the tarragon dressing
- 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
Method
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.
