Smoked Salmon and Quail Eggs

6 quail eggs, at room temperature

12 ½-inch slices crusty baguette

3 tablespoons mayonnaise or aioli

6 thin, wide slices smoked salmon, each cut lengthwise in half (5 to 6 ounces total)

6 good-quality anchovies (drained), each cut into 4 equal pieces

Freshly cracked black pepper

Place the quail eggs in a small steamer basket. Seat the basket over a small saucepan of barely bubbling water; cover and steam for 6 to 8 minutes (depending on how well cooked you like the yolks), then remove the basket from the heat. Let cool for 10 minutes in cool water, then peel the eggs and cut them in half lengthwise.

Spread the baguette slices with the mayonnaise or aioli. Top each one with a piece of the salmon, piled to create a kind of nest/platform, then nestle a quail egg half on top. Garnish each tapa with anchovy pieces and pepper. Insert a toothpick to hold each portion together.

Makes 6 servings

Nutrition: Per serving: 220 calories, 19 g protein, 14 g carbohydrates, 10 g fat, 2 g saturated fat, 120 mg cholesterol, 380 mg sodium, 0 g dietary fiber, 0 g sugar

Adapted from a recipe on the BBC GoodFood website