Fill a large frying pan with water and bring to the boil. Add the smoked haddock fillet, cover
and remove the frying pan from the heat. Set aside for 10 minutes until the fish is tender. Remove
with a slotted spoon and drain on a plate. Flake the fish, removing and discarding any small bones.
Set aside. Discard the cooking liquid.
Meanwhile, whisk the oil, lemon juice, soured cream, hot water, chives, salt and pepper together
in a bowl. Stir in the tomato. Set aside.
Bring a small saucepan of water to the boil. Carefully lower the quails' eggs into the water and
cook for 3-4 minutes from when the water returns to the boil (3 minutes for a slightly soft centre,
4 minutes for a firm centre). Drain immediately and refresh under cold running water. Carefully
shell the eggs, cut in half lengthways and set aside.
Toast the bread and put a slice on each of 4 serving plates. Top with the salad leaves, then the
flaked fish and finally the quails' eggs. Spoon over the dressing and garnish with a few extra