Smoked Fish and Fruit Pintxos
Pintxos de Ahumado con fruta
Smoked fish and fresh fruit make a perfect match when combined in this recipe
and served as an appetizer. Smoked salmon is now ubiquitous in Spain,
particularly in the cities. Less evidence is traditional bacalao (salt cod), for
which smoked mackerel is a substitute here.
- 7 oz smoked salmon
- 7 oz smoked trout
- 7 oz smoked mackerel
- 6 cherry tomatoes, halved
- 12 mixed green and red grapes, halved and deseeded
- 2 kiwi fruit, peeled and cut into 3/4-inch pieces
- 9 oz assorted berries (strawberries, raspberries, etc)
- 6 green olives, pitted and halved
- Freshly ground black pepper
- 1 lemon, quartered
- 12 skewers
Cut the fish into 1-inch pieces. Alternate pieces of the three fish, folding
where necessary, with the cherry tomatoes, fruit and olives. Season lightly with
pepper and squeeze over the juice from the lemon wedges.
Etxaniz - Txacoli (Chacolí) 2004: The Basque Country's fresh, white wine,
called txakoli on home ground and chacolí elsewhere in Spain , is produced in
the Region's three provinces. The DO, which encompasses the growing area in the
province of Guipuzcoa (Gipuzkoa), is called Getariako Txakolina in Basque.
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