This is such a lovely seasonal dish that works well on toasted sourdough, on crackers or crispy thins, on crumpets, or flatbreads for a nice light lunch.
Because quail's eggs are so small, they're very versatile and much easier to poach than to boil and peel; you just need to crack the shell with confidence (I learnt). I broke the yolks several times because I was too tentative! After that, it's dead easy and they cook in just a couple of minutes. You can of course use smoked salmon to make this, but smoked trout (which is a bit underrated I think) makes a lovely change.
To make for 3 as a light lunch.
Directions:
1.Start by making the creamy horseradish with a tbs of cream cheese, a tsp of Hot Stuff Horseradish sauce and a dessert spoon of mayonnaise. Add a squeeze of lime juice, season and mix into a smooth ‘spread' consistency. Set aside.
2.Then toast a flatbread under the grill just to warm through and slice into three. Divide the creamy horseradish between the three pieces and spread evenly. Add a few slices of the smoked trout on top and sprinkle with a handful of sliced radishes, some finely chopped chives, a few capers, a little fresh cress and a tsp of crushed pink peppercorns.
3.Finally, poach the eggs in an inch of water with a dash of vinegar in it. They only take a couple of minutes. Use a fish slice to carefully remove them and pop one on top of each of the flatbread slices. Finish with a little fresh lime shavings and one or two wedges on the side.
Many thanks to Siân, at Recipebreakout (Siân) for this recipe.
For more from Siân, visit her instagram page here: Recipebreakout (Siân):
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