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