Smoked salmon & quail’s egg

Original source: BBC Good Food

6 quail eggs, at room temperature
400g smoked salmon
6 anchovies in olive oil, drained
12 chunky slices of baguette
3 tbsp mayonnaise or aïoli
12 cocktail sticks

Put a pan of water on to boil. Put the eggs in a small sieve and, as soon as the water reaches a rolling boil,
lower the eggs into the water. Turn the heat to a gentle simmer and set the timer for 3 mins.

Meanwhile, prepare a bowl of iced water. Drain the eggs and immediately tip into the water to cool.
Carefully peel them and cut in half lengthways.
Cut the smoked salmon into 2cm strips and cut each anchovy into 4 slivers.

Spread the bread with the mayonnaise or aïoli. Top with a swirl of salmon, a halved quail’s egg and 2 slivers
of anchovy. Push a cocktail stick through each piece of bread to hold it all together,
sprinkle over some black pepper and serve.