Preparation: 15 minutes – Cooking: 10 to 15 minutes – Cost : * – Difficulty : *.

Ingredients for 6 people

6 pieces of fresh salmon, 75 g each

Colza oil

some capers in brine


1 sprig of thyme

1 bay leaf

coriander seeds

coarse gray salt from Guérande

6 small dried peppers

1 organic lemon

3 cloves of garlic

18 quail eggs.


Remove the skin on the pieces of salmon. Distribute-they in 6 flat ramekins.

Pour out a small drizzle of oil.

add a few rinsed capers.

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Boil 30 cl of water in which you have deposit thyme, bay leaf, 10 coriander seeds, ½ tsp coarse gray salt, peppers, squeezed lemon juice and peeled garlic cloves.

When the water boils, add the 18 quail eggs and boil for 3 minutes.

Distribute the water from the still boiling saucepan over the pieces of salmon and decorate-the chilli and coriander seeds.

Run the quail eggs under cold water and shell-they quickly.


Divide the shelled eggs among the ramekins.

Let the salmon marinate a little and drain it.

Offer toasted rye bread to enjoy this Easter starter.