Scotched Quails' Eggs
|Smoked salmon pieces||4 Ounce (125 Gram)|
|Brown bread crumbs||1 Ounce (30 Gram, Fresh)|
|Melted butter||2 Ounce, cooled (60 Gram)|
|Lemon juice||1 Teaspoon|
Hard boil the quails' eggs.
Trim the salmon and use it to make a paste with the breadcrumbs, butter and lemon juice in a blender or food processor, and season lightly.
Chill for about 30 minutes then, using wetted hands, form a coating round the shelled eggs.
Leave plain or roll lightly in chopped fresh or dried dill or parsley.
Chill really well and serve whole or cut in half to reveal four layers of colour - the green herbs, pink salmon coating, and the white and yellow of the eggs.
Don't use too much of the herb or the other flavours will be swamped.