This variation on the classic egg mayonnaise uses little quail's eggs with a creamy yet light mayonnaise and yoghurt dressing. It is combined with mixed leaves, cucumber and slivers of succulent smoked salmon. All you need to accompany the dish is some brown or wholemeal bread.
*If preferred, regular hen's eggs can be used. Cook in a pan of simmering water for 7 minutes so the yolks will be set but still lightly creamy. Plunge into cold water and leave to cool, then crack the shells, peel and roughly chop. Gently stir the chopped eggs into the mayonnaise dressing, then pile on top of the salad leaves. *Instead of capers, stir 1 very finely chopped shallot and 6 roughly chopped stoned black olives into the egg mayonnaise. Trim the fat off 75g prosciutto, cut the meat into thin strips and arrange these over the salad, instead of the salmon.