This variation on the classic egg mayonnaise salad uses little quail’s eggs with a creamy yet light mayonnaise and yogourt dressing. It is combined with mixed greens, cucumber and slivers of succulent smoked salmon. All you need to accompany the dish is some brown or whole wheat bread.
Put the eggs into a pot of cold water. Bring to a boil and cook for 3 minutes. Lift out of the pot using a slotted spoon and plunge into cold water to cool. Peel off the shells and cut each egg in half.
To make the dressing, put the capers in a small bowl and mix with the mayonnaise and yogourt.
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.
Cook's tip: If you would prefer the dressing to have a thinner consistency, add some lime juice.
Variation: If you prefer, regular hen's eggs can be used. Cook in a pot 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 greens.
Each serving: 14 g protein, 6.5 g fat of which 1.5 g saturates, 5.5 g carbohydrate, 3.5 g fibre, 144 Calories