Toast baskets with poached salmon, quails egg and dill mayonnaise
The creamy textured quails eggs go perfectly with the crisp toast basket, salmon and herby mayonnaise. A great one to serve with Christmas drinks.
- Serving: Makes 20 baskets
- Preparation time: 20 minutes
- Cooking time: 5-8 minutes
- For this recipe you will need: At least 2 mini patty tins and a small fluted pastry cutter
Ingredients
- For the toast baskets:-
- 5 thin slices of white Genius Gluten Free Bread
- 4 tbsp of butter, melted
- For the filling:-
- 10 cooked quails eggs, boiled for 3 minutes then plunged into cold water
- 3 tbsp mayonnaise
- 1 tbsp finely chopped fresh dill, plus a little extra for garnish
- 100g/3½ oz poached salmon fillet
- freshly ground pepper
Method
- Preheat the oven to 180°C/350°F/gas mark 4.
- Cut out rounds of bread using a small fluted pastry cutter.
- Brush both sides of the cut out bread with butter and press into mini patty tins. Press an empty patty tin on top and bake in the preheated oven for about 5 minutes, or until golden brown and crisp. Meanwhile, mix the mayonnaise and dill together.
- Just before serving, fill each basket with a teaspoonful of dill mayonnaise, a flake of poached salmon and half a peeled quail’s egg. Garnish with a sprig of dill and a grind of black pepper and serve immediately.
