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1. Bring the potatoes to the boil in salted water
and cook for about 15 minutes until tender. Drain,
cover and keep warm. |
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2. Cover the quail's eggs with boiling water and
cook for 8 minutes. Refresh under cold water, shell
and cut in half. |
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3. Bring a pan of salted water to the boil, add the
carrots, sweetcorn, sugar snap peas, beans,
courgettes and squash, if using, and cook for 2 to 3
minutes. Drain well. |
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4. Place the hot vegetables and potatoes in a bowl,
moisten with a little French dressing and allow to
cool. |
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5. Preheat the grill (broiler). |
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6. Brush the salmon fillets with some of the French
dressing and grill (broil) for 6 minutes, turning
once. |
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7. Place the sorrel in a stainless-steel or enamel
pan with 30 ml French dressing. Cover and soften
over a gentle heat for 2 minutes. |
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8. Strain and cool to room temperature. Divide the
potatoes and vegetables among four large serving
plates. |
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9. Add a piece of salmon to each plate and top with
a spoonful of sorrel and two pieces of quail's egg. |
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10. Season to taste. |
