Snack or appetizer for 6 persons; preparation in advance 30 minutes; preparation 5 minutes + 2 hours marinating.18 quail eggsDressing
6 Tbsp olive oil extra vergine
2 Tbsp sherry vinegar
1 shallot, chopped very small
2 Tbsp dill leaves, also chopped
1 Tbsp capers, rinsed and drained
2 Tbsp pimiento (grilled and peeled red paprika or bell pepper)
Preparation in advance
Boil the quail eggs for five minutes with a dash af vinegar.Rinse them under cold water, peel them.
Roast the bell pepper in the oven (200 °C/400 °F) for ten minutes, turn and roast again for ten minutes. Let it cool, and pull the skin off. Cut the pepper in small cubes. Chop the capers if they are large.
Mix all the ingredients for the dressing. Add the eggs, and put in the refrigerator for at least two hours. Add some salt just before serving.
At room temperature. Serve the eggs in an attractive dish with picks for the eggs and pieces of (toasted and garlicked) bread to dip in the dressing. This dressing is also very good with green salads.
A recipe for Spanish marinated quail eggs
Tapas are delicious. These quail eggs can be prepared in advance and taste great with sherry or wine.