Salmon and Quail Egg Bruschetta – video

More: Wow Cook video recipes

Smoked salmon
Quail eggs
Pesto sauce:
50g pine nuts
large bunch of basil
50g Parmesan
(or vegetarian alternative)
150ml olive oil, plus extra for storing
2 garlic cloves

Pesto sauce
Heat a small frying pan over a low heat.
Cook the pine nuts until golden, shaking occasionally.

Put into a food processor with the remaining ingredients and process until smooth, then season.

Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge.
It will keep in a fridge for up to two weeks.

Source: BBC Good Food