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Mary Berry’s Balsamic Beetroot, Quail’s Egg and Smoked Fish Plate

A festive plate with bright beetroot and your choice of smoked fish, this recipe from Mary Berry's Love to Cook makes the perfect Christmas starter.

From the book

Mary Berry


You can use your preferred smoked fish, but gravadlax is my favourite. Smoked salmon, smoked trout and smoked mackerel would work well, too.

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6 quail’s eggs
150g (5oz) cooked beetroot, cut into tiny dice
250g (9oz) gravadlax (about 8 slices)
80g (3oz) lamb’s lettuce
Celery salt, to taste
Balsamic glaze, to garnish
Olive oil, to garnish
For the mustard sauce:
3 tbsp creme fraiche
2 tsp creamed hot horseradish sauce
2 tsp grainy mustard
2 tbsp chopped dill, plus extra to garnish
½ tsp caster sugar

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Place the quail’s eggs in a small saucepan, cover with cold water and bring to the boil. Boil for 3 minutes, then drain and run under cold water. Peel and slice each one in half.

Measure all the mustard sauce ingredients into a bowl. Mix well and season with salt and black pepper.

Divide the diced beetroot between four plates. Place the gravadlax slices next to the beetroot, and the lamb’s lettuce next to the gravadlax. Arrange 3 halves of egg alongside, then sprinkle them with celery salt and black pepper. Spoon some sauce on to each plate.

Just before serving, drizzle the balsamic glaze and olive oil over the beetroot and lamb’s lettuce, and garnish with sprigs of dill.

Mary’s tips:

Can be assembled on individual plates or a platter up to 6 hours ahead. Dress just before serving.

Not for freezing.

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From the book: Love to Cook

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