Summer Lunch Salmon with asparagus, quail’s eggs and herb sauce by Mary Berry

Mary Berry showed how to cook a salmon fillets with herb sauce, quails’ eggs and asparagus dish for a Summer Lunch on Mary Berry Cooks.

Mary says: “I love to serve a long platter of these salmon fillets for a summer buffet. They look so pretty and the flavour of the herb sauce really compliments the salmon. This would be the prefect main meal to serve for a special occasion.”

To make the source for her dish, Mary used: 1 tbsp snipped fresh dill, 1 tbsp snipped fresh chives, 1 tbsp torn fresh mint leaves, 1 tbsp small sprigs parsley, 100g full-fat crème fraîche, 100g full-fat Greek yoghurt, 150ml/¼ pint light mayonnaise, 1 tsp sugar, ½ lemon, juice only.

To prepare the salmon: Arrange the salmon fillets with space between each one, on a buttered roasting tin and sprinkle with black pepper. Cover tightly with aluminium foil and bake in a preheated oven at 180C for 15 minutes, or until the fish turns an opaque pink colour.

Remove the foil and allow to cool, then cover and leave to chill in the refrigerator.

For the sauce, place all the sauce ingredients in a blender or food processor and blend until smooth. Taste and season with salt and pepper, if necessary.