Smoked haddock and quails' egg tarts
You can cheat and buy pre-made tiny tarts for these; my favourites are the mini croustades made by Rahms, available at Waitrose.
100-120g natural smoked haddock
10 quails' eggs
100-120ml double cream
1tbsp chopped chervil
Preheat the oven to 175C/gas mark 4.
Simmer the quails' eggs in boiling water for 1½ minutes. The easiest way is to put them in a fryer basket or large slotted spoon and lower into the water, then lift out the basket after the allotted time.
Run them under the cold tap for a couple of minutes and peel carefully. They will need a final rinse to remove any bits of shell stuck to the egg. Then pat them dry.
Poach the smoked haddock in water for 3-4 minutes, then drain. Remove any skin and bones and break the fish into small pieces that will fit into the tarts.
Simmer the cream until it has reduced by half and thickened, stir in the haddock and chervil, then spoon the haddock into the bottom of the tarts and place the quails' eggs on top.
Warm the tarts in the oven for a few minutes, then spoon any excess sauce over the eggs.
Life & Style blogs
- 1 Planes go hybrid-electric in important step to greener flight
- 2 North Korean prison officers 'cooked prisoner's baby and fed it to their dogs', more horrific accounts from UN report reveal
- 3 Antonio Martin shooting: Mayor says there should be 'no comparison' to Ferguson
- 4 Antonio Martin shooting: Police and protesters clash over teenager's death just five miles from Ferguson, Missouri
- 5 British actor Idris Elba cannot star as James Bond because he is black, says shock jock Rush Limbaugh
iJobs Food & Drink
£25000 - £30000 per annum: Recruitment Genius: The fastest growing fitness cha...
£240 - £275 per day: Investigo: Support the global business through in-depth a...
Negotiable: Ashdown Group: Data Manager - MySQL, Shell Scripts, Java, VB Scrip...
£27000 - £32000 per annum: Ashdown Group: Application Support Analyst - near S...