Heat oil in a deep fryer to 180 degrees Celsius. Place salmon, creme fraiche (or cream cheese) and capers in a bowl and stir to combine. Set aside. Prepare an ice bath. Set aside. Bring a saucepan of water to a boil over high heat. Add quail eggs and cook for two minutes. Remove from water and place in ice bath. Once eggs are cool, peel and set aside. Place butter into a frying pan and set over medium heat to melt. Add shallots and cook until translucent. Add sausage meat (or minced meat) and parsley and cook, stirring until meat is cooked through. Remove from heat and set aside. Place seasoned flour, eggs and panko crumbs into three separate bowls. Take each quail egg and press sausage meat mixture around it. Place in flour, then egg, then panko crumbs and gently press. Place each covered egg in deep fryer and cook until golden, about three minutes. Remove from oil and drain on paper towel. Season scotch eggs with salt and pepper and serve with chives, mustard and sherry vinaigrette along with the salmon, cream cheese & capers mixture.