Quail egg and hot smoked salmon filos
This simple, effective and divine nibble is perfect for drinks, dinner parties, special occasions or just because you can.
12 MANURAU quail eggs
200g hot smoked salmon
1 pkt fresh filo pastry
50g brie cheese
50g butter (melted)
Oil to spray
Salt and pepper to season
Heat oven to 180 C.
Spray mini muffin tins with oil.
Brush three sheets of filo pastry with butter and layer together.
Cut pastry into squares that fill each muffin tin with an excess of around 1cm above the rim.
Crumble hot smoked salmon into filo and top with a slither of brie.
Crack raw quail egg on top and season.
Bake 10-15 minutes or until quail egg is just set (ensure not to overcook).