Smoked fish, quail's egg and mayo

Babiche Martens

Makes 12.

Caper Mayo

½ tsp	Salt & freshly ground pepper
3	Eggs, (yolks only)
1 Tbsp	Lemon juice
½ Tbsp	Capers
250 ml	Olive oil

Ingredients

12	Tartlet cases
1 fillet	Smoked fish (Main)
1 to drizzle	Olive oil
12	Quail eggs

Directions

1. 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.
2. 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.