Quail egg and smoked salmon muffin


(For 12 canapes)

  • ½ punnet Melissa Cress
  • 12 pieces of BlinQ Blossom
  • 12 pieces quail eggs
  • 2 muffin breads
  • 130gr sliced smoked salmon
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • lemon zest from one lemon
  • lemon juice from the same lemon
  • ½ tsp Dijon mustard


  • Split the muffin bread into 2 halves and cut out 3 round canapes base with a round cutter in each half. 
  • Place the canapes base on a tray and toast in a hot oven for a couple of minutes. 
  • Lay the slices of salmon and cut out 12 circles with the same cutter used for the bread. 
  • Place each circle of salmon on top of each bread. 
  • Pour the vegetable oil at the bottom of each mould (silicon mould) and cook the quail eggs in the moulds, in a Bain Marie, on the stove. 
  • To make the dressing, emulsify the olive oil, lemon juice and mustard together. 
  • Arrange the cooked quail egg on top of the salmon and add the lemon dressing, lemon zest, BlinQ Blossom and Atsina Cress. 

Recipe: Franck Pontais

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