Amanda Laird: Quail egg salad with salmon and rocket

Quail egg salad with salmon and rocket. Photo / Babiche Martens

Serves 4

250 gm cherry tomatoes
1 Tbs olive oil, plus extra
Salt and freshly ground black pepper
4 x 100 g fillets of salmon, skin on
12 quail eggs [available from Asian food stores]
1 Tbs avocado oil
1 Tsp wholegrain mustard
2 tsp lemon juice
3 handfuls of rocket leaves

1 Preheat oven to 200C. Toss the tomatoes in the oil, season and cook for 15 minutes then let cool.

2 Heat a pan then cook the salmon, skin side down for 4 minutes or until crispy, turn and cook for a further 3 minutes, then let rest.

3 In a clean pan, heat 1 Tbs of olive oil then crack the quail eggs in and let cook for 3 minutes. Remove the eggs from the pan.

4 Whisk the oil, mustard and lemon together, season then add to the pan with the rocket and heat through until the rocket has just begun to wilt.

5 Roughly break up the salmon and plate with the tomatoes, eggs and rocket, drizzle over the mustard dressing and serve.