Start this recipe by cooking the potatoes. Meanwhile, make the dressing by whisking together the mustard, olive oil, white wine vinegar, sugar and fresh seasoning to taste. Put the dressing to one side. When the potatoes are almost done, start poaching the quails eggs in hot water till cooked. Quickly slice the warm cooked potatoes, and then add the chopped shallot and parsley. Add some of the prepared mustard dressing, mix well, and divide into 2 serving plates. Place a handful of the rucola leaves on top. Remove the shells off the cooked quail’s eggs, and place 3 eggs on to each plate. Meanwhile in a pan of boiling water, poach the salmon fillets till just cooked, and also quickly blanch the string beans. Take the salmon out of the pan, and flake the flesh off the skin. Arrange the blanched string beans around the salad, and place the poached salmon flakes on top. Finally before serving, drizzle the remaining mustard dressing over the salmon. Serve immediately while the salad is still warm.