Taste Buds magazine logo
Smoked sea-trout hummus & quails egg on melba toasts

Smoked sea trout hummus, quail’s eggs & melba toasts

The smokiness of the fish is the perfect foil for the quail's eggs in this simple but impressive starter


  • 12 quail’s eggs
  • 4 slices of thick white toast (it might be worth doing a couple of extra in case of breakages)
  • Dill fronds for garnish

For the hummus

  • 250g smoked sea trout fillets
  • 200g cannellini beans
  • 1 tbsp tahini paste
  • 1 tbsp horseradish sauce
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp crème fraîche
  • 1 clove of garlic, crushed
  • Salt & pepper


  1. To make the hummus, blend all the ingredients together until smooth. Taste for seasoning. Add more salt and pepper or lemon juice if needed.
  2. Boil the quail’s eggs in boiling water for 2½-3 minutes. Drain and refresh under cold water. Peel once cool enough to handle and cut in half.
  3. To make the melba toast, cook the bread in a toaster. Remove the crusts and cut the toast in half horizontally. Cut each half into strips. Place onto a baking tray and place under a hot grill until the edges begin to curl up. Be careful they don’t burn.
  4. Place a teaspoon amount of the trout hummus on one end of the melba toasts and top with half a quail’s egg and garnish with dill fronds.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The MayJune 2020 issue of Taste Buds is out now