"This is for everyone who knew how to throw a wild dinner party in the '60s and '70s, the era of English asparagus, cucumber sandwiches, prawn cocktails and devilled eggs," says Dan Pepperell. "The smoked oil adds a new element to these eggs and a little extra umami always helps, here thanks to the bottarga."
Note Kewpie mayonnaise, a Japanese brand, is available from Asian grocers. Bottarga is the salted dried roe of either mullet or tuna and is available from select delicatessens.
Recipes (10 )
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