- 6 slices smoked salmon
- 1 tablespoon lemon juice
- 1/2 cup cottage cheese
- 12 small cocktail pastry cases
- 6 quail eggs*, hard-boiled, peeled
- Paprika, to garnish
- Step 1Use a 4cm round pastry cutter to cut 12 rounds from the smoked salmon. Combine the lemon juice with the cottage cheese, and season with salt and pepper. Line the pastry shells with the smoked salmon, then fill each one with the cottage cheese mixture. Halve the quail eggs and lay one half, cut-side up, on the cottage cheese. Dust with a little paprika. Serve immediately.
* Quail eggs are from good poultry suppliers or Asian supermarkets.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: delicious.