Salmon & Quails' Egg Salad Recipe

Ingredients :

Serves 4
Preparation time : 15 minutes
Cooking time : 3-6 minutes

• 12 quails' eggs

• 200g (7oz) baby asparagus, ends trimmed

• 1 red oak-leaf lettuce

• 1 head curly endive

• 250g (8oz) smoked salmon

• juice of 1 lime

• salt and pepper

• a few chervil sprigs, to garnish
  
  Lemon dressing :

• grated rind and juice of 2 un-waxed lemons

• ½ teaspoon English mustard

• 1 egg yolk

• 9 dessert spoons olive oil

Method :

1. Boil the eggs for 3 minutes then drain and cool them under cold running water. Peel the eggs and place in salted water and set aside until required.

2. Meanwhile, put the asparagus in a pan of boiling water and cook over a medium heat for 3-5 minutes or until tender. Drain refresh under cold running water and set aside.

3. Make the dressing by putting the lemon rind and juice, mustard and egg yolk in a food processor or blender. Process briefly to combine the ingredients thoroughly, then, on a low speed, add the oil in a steady stream. Season to taste.

4. Separate the lettuce and endive leaves, removing any tough stalks and wash thoroughly. Put the leaves in a bowl and add two-thirds of the dressing. Toss to distribute the dressing evenly, then arrange in the centre of 4 serving plates.

5. Divide the salmon into 4 and arrange it on the salad leaves. Sprinkle with lime juice, Halve the eggs and arrange them over the salad. Drizzle with the remaining dressing, garnish with chervil sprigs and serve.

Variations :

For trout & egg salad, use 4 hens' eggs instead of the quails' eggs, boiling them for about 10 minutes. Replace the smoked salmon with the same quantity of smoked trout fillets. Skin the trout and flake the flesh, discarding any bones. Sprinkle the trout over the leaves, then quarter the eggs and arrange on top.