INGREDIENTS hot-smoked-salmon-with-quail-eggs-and-caviar

Quail eggs	4
Shallots sliced	2
Red wine vinegar	1 tbsp
Maris piper potatoes peeled	300g
Plain flour	2 tbsp
Free-range egg	1
Butter melted	1 tbsp
Salt and pepper
Olive oil	2 tbsp
Butter	1 tbsp
Hot smoked salmon	200g
Caviar	50g
Extra virgin rapeseed oil for drizzling	1 tbsp
Lemon cut in half	1
Black pepper to taste