Heat 1 tbsp oil and fry curry paste for a while then leave to cool. Mix with 1 tbsp margarine till smooth. Then spread on bread rounds. Lay each round in a fluted patty tin and press down bread with another patty tin to keep it in shape. Bake at 150 degrees C until crisp and light brown.
Cool bread shells on a wire rack.
Add a pinch of salt and pepper and 1 tbsp margarine till smooth, then set aside. Mash together quail's egg yolks and the extra egg yolk. Add yoghurt, a pinch of salt and pepper to form a smooth paste. Scoop 1 tsp sardine paste into each bread shell. Pipe egg yolk filling into the hollow white shells of the quail's eggs using a star nozzle.