Salmon Roll with Poached Quail Egg

For the salmon rolls, first mix the herb gervais with some mayonnaise and horseradish until smooth. Season to taste with lemon juice. Spread the white bread slices with butter and place a slice of smoked salmon on each.

Place a generous dollop of herb gervais on one half of each roll (you may need to put it in a piping bag with a smooth nozzle and squirt it on). Cut lemon slices into thirds and garnish each gervais with them.

Now boil plenty of water in a large pot, add salt and vinegar. Carefully slide one quail egg into each egg cup (or demitasse). (To ensure that the quail eggs are all cooked for as much time as possible, break the quail eggs into as many containers as possible ahead of time or work best in 2 or 3 batches.)

Using a wooden spoon, quickly stir the water to form a whirlpool, gently slide the eggs in, and poach until waxy-soft, about 1-2 minutes. Carefully lift out with a slotted spoon and place the warm poached quail eggs on the salmon rolls.Garnish the salmon rolls with poached quail egg with herbs or sprouts.

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