About this recipe: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.
12 quail's eggs
2 tbsp bottled capers, rinsed
2 tbsp reduced-fat mayonnaise
1 tbsp low-fat natural yoghurt
100g watercress, tough stalks removed
1 small oak leaf lettuce, or 2 Little Gem lettuces, separated into leaves
¼ cucumber, halved lengthways and thinly sliced
125g smoked salmon, sliced
2 tsp lime juice
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Method Prep:20min › Cook:3min › Ready in:23min
Put the eggs into a saucepan of cold water. Bring to the boil and cook for 3 minutes. Lift out of the pan using a draining spoon and plunge into cold water to cool. Peel off the shells and cut each egg in half.
For the dressing, put the capers in a small bowl and mix with the mayonnaise and yoghurt.
Arrange the watercress, lettuce leaves and sliced cucumber on a serving plate or in a large shallow salad bowl. Scatter over the eggs, then drizzle with the dressing.
Sprinkle the smoked salmon with the lime juice, grind over a little black pepper, then scatter the salmon over the salad.
*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.