Pre heat the oven to 160’C
Slice the crusts off your bread and squash the slices flat (cut them into a circle or shape if you feel like being a bit fancy).
Drizzle your oil over a baking tray and rub this over the bread. Bake in the oven for 10-15 minutes until golden and crisp.
While your toasts are cooking, whiz all your ingredients together into a smooth puree, and then do the same with the salmon cream ingredients (make your sure wash your blender in-between if you don’t want everything bright purple!
Boil the quail eggs for 2 minutes and then chill in a bowl of cold water. Once cool peel and slice in half.
Set out 4 plates and lay a sheet of smoked salmon onto each.
Place your toast on top with a pinch of rocket and a dollop of the salmon cream.
Dot your beetroot puree around the plate and then finish up with your quail eggs.