1) Peel i Jerusalem artichoke, wash them, cut them into cubes and steam them for about 6 minutes, until they are tender. Transfer them to a mixer with the leaves of marjoram and the cream and operate until obtaining a soft and smooth cream. Season with salt is pepper, transfer the mixture into a pastry bag and distribute it in 6 glass beakers (7 cm in diameter); cover them to keep them warm or put them in the oven at 80 °.

2) In a large non-stick pan bring 2 fingers ofwater With the'White vinegar, lower the heat and let thewater. Peel in very gently eggs of quail and cook for about 90 seconds.

3) Take the eggs with a slotted spoon and carefully place them on a plate. Trim theegg white with the help of a small knife, if the edges are too frayed and arrange them delicately on the cream in each cup. Complete each portion with a slice of salmon trout and a generous mince of black pepper of reel. Decorated with leaves of marjoram and serve.