Tuna Pate Nests

Preparation:

Preparation: Place the tuna, the softened butter divided into small pieces, the anchovy fillets, also cut into small pieces, in the blender. Stir until you get a fine and homogeneous cream. Pour the cream into a bowl and stir in the mascarpone, working the mixture with a wooden spoon, after salting and peppering. Let rest for 15 minutes. Thoroughly sieve the slices of salmon and collect them in a bowl. Whip the cream with a blender in another bowl, adding a very small amount of salt and immediately afterwards incorporate it, a little at a time, into the salmon, working the mixture with a wooden spoon. Add the grated horseradish, sugar, vinegar and lemon juice, until you get a perfect mix. Lightly toast the slices of bread in the oven and cut them into discs. Collect the tuna paté in the pastry nozzle. Pressing the pocket, form many overlapping concentric circles with the mixture on each slice of bread, so that they imitate the shape of a nest. Put a spoonful of salmon foam in the center of each nest. Boil the quail eggs, then peel them. Lay 2 eggs in each nest, depositing them on the bed of salmon foam. Arrange the nests thus composed on a tray or on a serving plate, decorate around with the sliced gherkins to taste, finally serve.