500g small potatoes
1tsp Dijon mustard
5tsp white wine vinegar
4tbsp mild olive oil
1tbsp extra virgin olive oil
3tbsp small capers in brine, drained
1⁄2 bunch red or green spring onions, thinly sliced diagonally
small bunch dill, broken into fronds
12 quails' eggs
250g smoked salmon, trout, tuna or halibut

Bring a pan of salted water to the boil. When bubbling, add the potatoes and boil for 12-15 minutes until tender, then drain.

Meanwhile, put the mustard and vinegar in a bowl, whisk in the oils a little at a time, then season. Pour half the dressing over the cooked potatoes and toss with the capers, onions and half the dill. Leave to cool (this keeps well for several hours). Put the eggs in boiling salted water and cook for 21⁄2 minutes. Drain, transfer to a bowl of cold water, then peel right away.

To serve, add the rest of the dill to the potatoes along with the remaining dressing. Cut the peeled eggs in half. Divide the fish among serving plates, top with potatoes and egg halves and another layer of fish. Season with black pepper and serve with individual portions of mayonnaise

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