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.