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
To make the hummus, blend all the ingredients together until smooth. Taste for seasoning. Add more salt and pepper or lemon juice if needed.
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.
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.
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.
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