Quail Egg, Caviar, Salmon Roe, Crème Fraîche & Smoked Salmon Canapés

Quail Eggs

1. Cook quail eggs in a pot of simmering water for 5 mins on simmer
2. Remove eggs from pot and plunge into cold water
3. Shell eggs, cut in half and top with caviar

Caviar, Salmon Roe, Crème Fraîche & Smoked Salmon Canapés

1. Cut the smoked salmon into triangles and put into tart cases
2. Add a little crème fraîche on top
3. To every second canapés add some Salmon Roe

Shortcrust Pastry

1. Preheat oven to 180 C
2. Put flour, salt and butter in small pieces into the food processor and using on off button process until it resembles breadcrumbs
3. Add egg and a little water and process until mixture becomes a smooth ball
4. Chill for ½ hr before rolling
5. Roll out cut into rounds and bake blind in tins for 15 mins or until golden
6. Assemble with smoked salmon crème fraîche and top with salmon roe and some finely chopped chives