Appetizers with Smoked Salmon

Elaboration:

1. Peel the potatoes and cut them in slices of the same size.
2. We put the potatoes in abundant olive oil and we confit them, the temperature of the oil should not exceed 75º.
3. When they are ready, place them on absorbent paper to remove excess oil.
4. Cut the salmon into pieces a little smaller than the potato slice.
5. Place the piece of salmon on top of each potato, a spoonful of applesauce and decorate with fresh coriander and sesame.
6. Top with Maldon salt.

Piquillo peppers stuffed with salmon and ricotta cheese

Ingredients:

• 10 piquillo peppers
• 100 gr smoked salmon
• 200 gr of cottage cheese
• 15 gr tahini
• The zest of half a lemon
• ½ onion
• Fresh cilantro
• Olive oil
• Maldon salt

Elaboration:

1. The filling of these peppers is very simple to cook, we put the cottage cheese, add the tahini.
2. Chop the smoked salmon as finely as possible and put it with the rest of the ingredients.
3. Grate the peel of half a lemon, mix everything together to obtain the ideal filling.
4. Drain the piquillo peppers and fill them with the previous mixture.

Apple and parsnip cream with salmon

These little glasses of apple and parsnip cream with salmon will delight any lover of special flavors. The combination of sweet and salty surprises, almost as much as the simple preparation of this dish. If you want to succeed with an appetizer with simple ingredients, take note of this recipe.

Ingredients:

• 150 gr apple
• 150 gr of parsnip
• 180 gr of apple and parsnip cooking broth
• Black pepper
• Dill
• Dehydrated black olives
• 1 tablespoon smoked salt
• 1 tablespoon vanilla sugar
• Salt
• Olive oil
• Spicy oil

Elaboration:

1. The dehydrated black olives are easily prepared by placing them in the oven at low temperature. It is a way to preserve them and enjoy them with all their flavor.
2. Peel the apples and parsnips and cook them in a saucepan with water until they are ready to be mashed.
3. We will reserve the broth from their cooking, at the time of grinding them we add part of the broth.
4. Add the smoked salt, vanilla sugar, freshly ground pepper and dill.
5. We grind everything until we have a delicious and original puree ready.
6. Place the puree in small glasses, top with a piece of salmon and a chopped pitted dehydrated olive.
7. Add a few drops of spicy oil if you like it or conventional.

Smoked salmon sandwich with baba ganoush

This appetizer is based on a little smoked salmon that we will combine with baba ganoush, a kind of eggplant pate. The mixture of both flavors is very original, both are linked in a texture of cream of the most delicious that will look good on a small puff pastry base . Dare to try an original appetizer, with a luxury presentation.

Ingredients:

• 1 sheet of puff pastry
• Baba ganoush
• Smoked salmon
• Fresh cilantro
• 1 egg yolk
• Olive oil

Elaboration:

1. We will start this recipe cooking the baba ganoush that we can have ready in advance. Roast two large eggplants, brush them with oil and put them in the oven for about 20 minutes at 180º. When they are ready, remove the pulp and grind it with 1 clove of garlic and chopped parsley. Add salt to taste.
2. Prepare the puff pastry base. We extend it and cut it into squares of the same size. Prick the base and spread it with the beaten egg yolk to give it color. Bake at 180º about 15 minutes until ready. We can change this base for some toasts already prepared.
3. Place the homemade baba ganoush on the base. On top we put the smoked salmon and we can crown this appetizer with some toasted sesame seeds. It will be awesome.