• 4 gubbeen smoked quail
  • 4 slices of toasted sourdough
  • black olive tapenade
  • 1 clove of garlic
  • mixed salad leaves
  • sea salt
  • extra virgin olive oil,balsamic vinegar.
  • for the black olive tapenade:
  • 6 oz black pitted olives
  • 4 anchovy fillets
  • 1 heaped teaspoon of salted capers (rinsed)
  • 2 cloves of garlic
  • 4 tblsp olive oil
  • large handful of basil and flat leaved parsley


  • Blend all of the above ingredients to a rough paste.
  • To assemble rub the toasted sourdough with garlic and olive oil. Spread the toast with a generous layer of Tapenade. Remove the legs from the quail, slice the breast and place it on the Tapenade. Garnish with dressed salad leaves.