Tapas

For our readers who have spent time in Spain, they will be familiar with Tapas, these can be just a snack or, by ordering several, a meal can be created which is generally eaten at a bar/restaurant.

Our resident chef, Rodriguez, himself a Spaniard, has chosen to bring one you may not have tried.

“Today’s Spanish chefs are adding both additional ingredients to traditional tapas and creating exciting new ones to add to the menus. I have brought you one of these new options to bring a spot of Spanish sunshine into your home,” he explains.

Salmon tapas

Ingredients:

· 1 shallot, finely diced

· 2 lemons, 1 juiced 1 cut into wedges

· 400g skinless salmon fillet

· 200g smoked salmon

· Dill, chopped to make 2 tbsp

· 2 tbsp capers, rinsed and drained

· 1 tbsp Dijon mustard · 1 tbsp crème fraîche

· lemon oil or olive oil

· avocado pears according to serving requirements

· baguette cut into quite thin slices

Method:

Put the shallot in the lemon juice and leave to soak. Cut the salmon into tiny cubes and finely chop the smoked salmon. Put all the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp lemon or olive oil and the shallot and juice. Fold it all together and season with black pepper and salt if needed.

Remove the flesh from the avocado pears and chop into tiny squares. Place a layer of the avocado on a slice of toasted baguette, tap lightly to just compress and top with a spoonful of the tartar mix. Serve individually as tapas.

Red, rosé or white wine will compliment the tapas…but don’t forget the cerveza! (Spanish beer. San Miguel is highly recommended as it is crisp and dry on the taste buds).

Caveat:

The NHS advice for pregnant and women and those breastfeeding is not to eat raw fish. Smoked fish should be cooked before eating.

The Graham Agency.