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Ingredients
- 100g roasted red peppers
- 50g toasted almonds
- 1 slice of bread, crusts removed
- 1 garlic clove, minced
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar
- 60ml olive oil
- ½ tsp smoked paprika
- Salt and pepper
- 6 eggs
- 50g mayonnaise
- 1 tsp Dijon mustard
- ½ tsp white wine vinegar
- 1 dash Worcestershire sauce
- 30g trout caviar (optional but available from Goatsbridge Trout Farm and in selected supermarkets)
- 1 bunch of chives, chopped
- For the romesco: In a food processor, pulse the toasted nuts, roasted red peppers, bread, garlic, tomato paste and red wine vinegar until finely chopped. With the motor running, slowly add the olive oil in a steady stream until the mixture is smooth and well blended. Add the smoked paprika, salt and pepper to taste and pulse briefly to combine.
- To hard-boil the eggs, place them in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes. Remove from heat and immediately transfer the eggs to a bowl of ice water to cool. Once the eggs are cool, peel them and cut them in half lengthwise. Remove the yolks and transfer them to a small bowl.
- To make the filling, mash the yolks with a fork. Add the mayonnaise, Dijon mustard, white wine vinegar, Worcestershire sauce, salt and pepper. Mix well until smooth. Spoon or pipe the filling into the egg white halves, dividing it evenly among them.
- To assemble, place the devilled eggs on a serving platter. Top each with a small spoonful of trout caviar. Sprinkle with chopped chives and add dollops of romesco sauce to the platter.
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