Use seasonal ingredients to create a beautiful fresh and bright spring board, with tiny quails eggs to add a little luxury. Just scale up the quantities if you’re serving a bigger group.

Serves: 2-4

Takes: 20 minutes

Ingredients

• 2 (or more) Paul Hollywood Ready To Bake Crusty Rolls

• 2 (or more) Paul Hollywood Ready To Bake Multi-Seed Rolls

• 3 or 4 dips of your choice (e.g. houmous, cucumber yoghurt, beetroot hummus, aioli, creamy pesto dip etc.)

• Selection of seasonal vegetables such as asparagus, green beans, baby carrots, radishes and red chicory

• 6 quail eggs

• Hot smoked salmon

• Lemons, cut into wedges

• Fresh herbs, mixed seeds etc to garnish

Method

1. Bake the Crusty Rolls and Multi-Seed Rolls according to the pack instructions.

2. Meanwhile, prepare the vegetables. Halve the carrots lengthways. Trim the asparagus and beans then blanch them together for a couple of minutes in boiling water. Transfer to a bowl of iced water to cool quickly. 

3. Boil the quail eggs in water for 2 minutes then cool quickly under cold running water. 

4. Slice the radishes thinly and cut the bottom off the chicory to separate, then wash the leaves. Flake the salmon and transfer the dips to small bowls. 

5. Place the warm rolls onto a large board with the dip bowls. Halve the quail eggs and add to the board with the salmon (it's easier with the shells still on the eggs – just supply some tiny spoons for scooping out).

6. Arrange the vegetables around the rest of the board and garnish with some fresh herbs, a sprinkle of seeds and the lemon wedges.