- Serves: makes 12
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 fillets smoked haddock
- olive oil, for brushing
- 6 slices rye bread
- 2 lemons, juice only
- 2 tbsp drained capers, roughly chopped
- 1 tbsp crème fraîche
- 6 quail's eggs, semi-hard boiled and halved
- cress, to serve
1. Preheat the grill. Place the smoked haddock fillets onto a lightly greased tray, brush with olive oil and grill until just cooked. Leave to cool.
2. Cut the slices of rye bread into 12 triangles or circles and toast under the grill. Leave to cool.
3. When the haddock is cool, remove the skin and flake into small pieces. Put in a mixing bowl taking care to remove the bones. Season with black pepper and add the lemon juice, capers and crème fraiche. Mix gently as you want to keep a chunky texture.
4. Spoon the mixture onto the pieces of rye bread and top each one with a quail egg half. Sprinkle with a little cress.
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