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Warm Smoked Salmon with Chervil Butter Sauce Garnished with a Tart of Softly Boiled Quail’s Egg
- Serves
4
- Difficulty
Easy
By Kit Chapman
Published 1989
Ingredients
4 100 g 4 oz 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
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