Makes 12

Caper mayo

3 egg yolks

1/2 tsp salt and freshly ground black pepper

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1 Tbs lemon juice

1/2 Tbs capers, rinsed

250ml olive oil

12 tartlet cases

1 side smoked fish

Olive oil

12 quails' eggs

1

To make the mayo; put the egg yolks, salt, lemon and capers into the bowl of a food processor and blend. With the motor running, slowly drizzle in the oil until all amalgamated. Taste for seasoning.

2

Remove the skin and bones from the fish, checking for any scales, and break up into bite-sized pieces. Put into the cases and top with some mayo. Heat a fry pan, add a little olive oil and crack in the eggs. Cook gently before removing and sitting on top of each warmed tartlet case.