Deviled eggs with avocado cream and black amaranth
Ingredients serves 8:
75 g smoked salmon
4 tbsp black amaranth
1 tbsp mustard
180 ml vegetable oil
Juice of 1 lime
2 tbsp lemon juice
20 g fresh cilantro
Start off with cooking the eggs for 8 minutes. Remove cooked eggs from the pot and transfer them to an ice bath until cool enough to handle.
Cook the amaranth in salt water for about 20 minutes until it has softened. Drain and set aside to cool.
Halve the eggs and carefully scoop out the egg yolk.
Blend together the yolk with lemon juice and mustard. Slowly add the vegetable oil and keep blending until a smooth mayonnaise forms. Season with salt and pepper.
Halve avocados and remove pits. Scoop out the avocado flesh and transfer to a bowl. Halve limes and trim the cilantro. Blend the avocado with lime and cilantro. Season with salt and pepper.
Spread mayonnaise on a serving plate. Top with boiled egg halves and fill with avocado cream.
Form scoops using two teaspoons, place on the deviled eggs and garnish with fresh cress.
Transfer the smoked salmon to the plates and scatter over chili flakes.
Season to taste with salt and pepper and enjoy!