Warm Smoked Salmon with Chervil Butter Sauce Garnished with a Tart of Softly Boiled Quail’s Egg

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

  • 4 quail’s eggs
  • 100 g (4 oz) puff pastry
  • ¼

Method

Plunge the quail’s eggs into rapidly boiling water and Cook for exactly 2 minutes. Plunge into iced water. When they are cold, peel them carefully. They should be soft. (They are delicate — you will probably need spares.) Put them in cold water and store in the refrigerator.

Roll out the pastry very thinly and line four 4