SERVES 8
PREPARATION TIME 15 minutes

2-3 small fennel bulbs, very finely sliced (finely chop any fennel tops and reserve for garnish)
6-8 tablespoons good quality mayonnaise
Salt and freshly ground black pepper
16-18 slices smoked salmon
16 quails' eggs, boiled for 3-4 minutes and shelled
1 jar of salmon eggs

Mix the sliced fennel bulbs with the mayonnaise, add salt and pepper to taste. Divide the fennel mixture between 8 plates and arrange 2 slices of smoked salmon on each one. Halve the quails' eggs and divide between the serving plates. Garnish with some salmon eggs and finely chopped fennel tops. Serve with lemon quarters, slices of granary bread and curls of unsalted butter.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB