20 fine fresh asparagus tips
1 tbsp snipped fresh chives
1 tbsp snipped fresh dill
½ lemon, juice only
1 tbsp torn fresh mint leaves
1 tbsp small sprigs parsley
150ml/¼ pint light mayonnaise
salt and black pepper
1 tsp sugar
100g/3½oz full-fat crème fraîche
5 quails' eggs
100g/3½oz full-fat Greek yoghurt
10 x 125g/4½oz single fillets of salmon, cut from the whole fillet, skin on