Smoked fish, quail's egg and mayo
Photo by Babiche Martens
|½ tsp||Salt & freshly ground pepper|
|3||Eggs, (yolks only)|
|1 Tbsp||Lemon juice|
|250 ml||Olive oil|
- 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 frying pan, add a little olive oil and crack in the eggs. Cook gently before removing and sitting on top of each warmed tartlet case.