You need some space. We understand.

So did Hatfield’s. Which explains why it gave its smartly finessed New American fare airy new digs on Melrose. An enclosed patio, glass-walled kitchen, honeycomb lighting sculpture, and private party room are just some of what you’ll see from your cozy banquette seat (though you’ll probably be distracted by the handcrafted cocktails and expanded, seasonal menu with the likes of ricotta agnolotti, loup de mer, celery root soup, and sugar and spice beignets).

But Karen and Quinn Hatfield haven’t forgotten their roots. First as an amuse at their original location and now on their jazzy new bar menu, these deviled quail eggs with smoked trout are their take on the classic found at every Hatfield family gathering, including the first time Karen met Quinn’s parents.

They’re not yolking around.

Deviled Quail Eggs with Smoked Trout
Serves four to six

Ingredients
6 egg yolks
2 c. vegetable oil
2 tbsp. rice wine vinegar (unseasoned)
1 tbsp. Dijon mustard
1 tsp. salt
20 quail eggs
2 eggs
2 oz. smoked trout, chopped
Parsley, finely chiffonaded

1. Bring a large pot of water to a boil.

2. Make mayo by putting yolks, oil, vinegar, mustard, and salt in food processor while running.

3. Put quail eggs in boiling water for 3½ minutes to cook. Shock in a bowl of water with ice. Peel, cut in half, and discard yolks.

4. Put regular eggs in boiling water for 11 minutes to cook. Shock in the ice bath. Peel, cut, and remove yolks. Discard whites.

5. Mash yolks with whisk until small and even. Add trout and enough of the mayo to bind — about a cup (extra mayo keeps for 4-7 days).

6. Put mixture in pastry bag. Pipe filling into eggs. Garnish with parsley. Serve.

By all accounts, they’re eggcellent.

Hatfield’s, 6703 Melrose Avenue, at North Citrus Avenue, Hollywood (323-935-2977 or hatfieldsrestaurant.com).

Eat your heart out! For more Valentine’s Day recipes from chef couples feeling the love, check out  our gallery and kiss the cook.

Photo: Courtesy of Hatfield’s