Ingredients

• 6 quails’ eggs
• 200g/7oz asparagus tips
• woody ends removed
• 200g/7oz smoked salmon slices
• lamb’s lettuce
• to serve
• celery salt
• for sprinkling
• lemon wedges
• to serve
• 2 tbsp chopped tarragon leaves
• 1 tsp Dijon mustard
• 1 tsp light muscovado sugar
• 1 tbsp lemon juice
• 6 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Bring a pan of water to the boil. Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon
• cool under cold running water and peel immediately.
• Cook the asparagus in a pan of boiling
• salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside.
• Slice each egg in half lengthways and set aside with the asparagus.
• For the dressing
• whisk together all the ingredients in a bowl and season with salt and pepper.
• To serve
• arrange two pieces of salmon on each place
• sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside
• cut-side up and sprinkle with celery salt.
• Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve.