Makes 12

Caper mayo

3 egg yolks

1/2 tsp salt and freshly ground black pepper


1 Tbs lemon juice

1/2 Tbs capers, rinsed

250ml olive oil

12 tartlet cases

1 side smoked fish

Olive oil

12 quails' eggs


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.


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.