For the dressing, combine anchovy paste, capers, mustard, egg yolk, and a squeeze of a halved lemon in a blender. Puree until smooth. With the blender running slowly add the extra virgin olive oil, emulsifying the contents until creamy like a mayonnaise.
After your Piemontese Top Round has been finely chopped and well chilled, combine 2 ½ tablespoons of the dressing (reserve the remains for another use), shallots, chives, scallions and extra virgin olive oil.
Finish by adjusting your seasoning with salt and pepper, then portion onto four plates, topping each with a quail egg.