Selection of smoked fish, we used tuna, mackerel and tarakihi
250 grams very ripe vine tomatoes, roughly chopped
2 cloves garlic, crushed
1 red capsicum, roasted, peeled and chopped
½ teaspoon sweet smoked paprika
1 cup fresh soft sourdough bread crumbs
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 tablespoon sherry vinegar
sea salt and freshly ground pepper
1 hard boiled egg, peeled
fresh chives for garnish
Salmorejo: Purée the tomatoes and garlic in a food processor until smooth. Strain through a sieve placed over a bowl, pressing on the solids to extract as much flesh and juice as possible. Discard the skin and seeds.
Stir in the capsicum, paprika, bread crumbs, olive oil and salt. Leave 1 hour for the flavours to develop.
Place in a blender or food processor and process until very smooth and thick. A blender will give a smoother sauce than a food processor. Tip into a bowl and stir in the sherry vinegar. Season. Refrigerate until ready to use.
To serve: Slice the smoked fish and arrange on a platter. Spoon a little salmorejo over the fish. Separate the egg yolk and the egg white. Finely chop the egg white and scatter over the sauce. Using the fine zesting part of a grater or a Microplane, grate the egg yolk over the top and snip over a few chives.
Serve the remaining sauce in a separate bowl. Makes 1½ cups of salmorejo