Smoked fish, quail's egg and mayo

Smoked fish, quail's egg and mayo. Photo / Babiche Martens

Makes 12

Caper mayo
3 egg yolks
1/2 tsp salt and freshly ground black pepper
1 Tbs lemon juice
1/2 Tbs capers, rinsed
250ml olive oil
12 tartlet cases
1 side smoked fish
Olive oil
12 quails' eggs

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 fry pan, add a little olive oil and crack in the eggs. Cook gently before removing and sitting on top of each warmed tartlet case.