1 side of smoked salmon
250g unsalted butter
1 lemon zest and juice
4 quails’ eggs
1 red apple, sliced
1 radish, sliced
10g caviar


1.In a mixer, whip the butter until light in colour, add the lemon zest and juice and continue to mix for 2 min. Lay out about 30cm length of clingfilm on your work surface.
2.Cut the salmon into long strips and lay out 1 layer on the cling film and spread with the butter. Repeat until you have 12 layers of salmon, with butter between each layer. Fold over the clingfilm and roll into a sausage shape as tightly as possible, tying both ends. Chill for 2 hours.
3. Cook the quails eggs in boiling for 2 min and 20 seconds then plunge into ice water. Once cool, put into a bowl with 50:50 water and vinegar. This will make it easier to peel.
4.Peel the quails egg and slice off the top to give you a straight edge. Top with caviar.
5.Serve a slice of the salmon roulade on a plate with slices of apple and radish. Add the caviar topped quails egg and serve.

Recipe by Jeff Bland, Executive Chef at Michelin-starred Number One at The Balmoral in Edinburgh.