Smoked cod toast with salmorejo

Today we bring you a very yummy and easy recipe that we tried last summer while on vacation, and since then, we have prepared it many times at home for dinner.

Ingredients for 2 units:

- 2 slices of bread

- 3.5 oz of smoked cod

- Extra virgin olive oil

- Chopped parsley

For the salmorejo:

- 3 ripe branch tomatoes

- 1 slice of sliced ​​bread

- 1/2 clove of garlic

- 1.5 oz of olive oil

- 1 teaspoon of vinegar

- Salt

Recipe:

- Start preparing the salmorejo, reserve half of the olive oil in a glass in the fridge for 15 minutes.

- Peel the tomatoes and place them in a glass suitable for the mixer.

- Add the sliced ​​bread, the peeled garlic clove, the vinegar, half the olive oil that is at room temperature and a pinch of salt.

- Beat everything with the mixer until you have a smooth cream.

- Gradually add the oil that you had in the fridge while you continue beating until you have the salmorejo made.

- Toast the bread slices.

- Add a couple of tablespoons of salmorejo on top.

- Pour a splash of extra virgin olive oil on top.

- Place two slices of smoked cod on top.

- Pour another splash of oil.

- Sprinkle a little chopped parsley on top.

Bon appétit!

Salmon Salad

Today we bring you a gourmet version of the Russian salad, since we have added smoked salmon, and we love the result. Smoked salmon is a product that we used to use for special occasions when, for example, we had guests at home, but lately we take it more often because we love how rich it is and because of the large number of properties that salmon has.

Ingredients for 2 people:

- 5.3 oz of smoked salmon

- 1 large potato

- 1 egg

- 1/4 onion

- 1.5 of frozen peas

- 1 can of tuna

- 1 can of red pepper

- 10 black olives

- Salt

- Chopped parsley

For the mayonnaise:

- 3.5 oz of olive oil

- 1 egg

- Salt

Recipe:

- To prepare the mayonnaise, crack the egg and place it in a glass suitable for the mixer.

- Add half of the olive oil and begin to beat without lifting the mixer from the bottom of the glass, while pouring the rest of the oil little by little.

- Continue beating until it emulsifies and you have the mayonnaise ready.

- Sprinkle a little salt, mix well and reserve.

- Wash the potato well and cook it in boiling water with a pinch of salt until it is well cooked.

- Also cook the egg in boiling water for 10 minutes.

- When the potato and egg are done, peel them and cut them into squares.

- Peel the onion and cut it into very small pieces.

- Cook the peas in boiling water until soft.

- Drain the tuna and red pepper and cut the pepper into squares.

- Cut the black olives into 4 wedges each.

- Place two slices of salmon next to each other, and with the help of a metal ring, cut it into a rounded shape and reserve it.

- Dice the rest of the salmon.

- Put all the ingredients in a large bowl, add the mayonnaise, a little chopped parsley and mix well.

- Try it to verify that it is good of salt.

- Place the metal ring for plating on a plate and put the salad inside.

- Finally, place the rounded salmon on top.

Bon appétit!

Cream of mushroom

We prepare this mushroom cream at home very often when we prepare other dishes and we have a few mushrooms left over, it is a perfect recipe for use!

Ingredients for 2 people:

- 10 oz of mushrooms

- 1 potato

- 1/2 onion

- A splash of white wine

- Olive oil

- Vegetable broth (better if homemade)

- Salt

Recipe:

- Peel the onion and cut it into small squares.

- Peel the potato and chop it into large pieces.

- Clean the mushrooms well.

- In a pot with a drizzle of olive oil, sauté the onion until it browns.

- Add the potatoes and let them cook for a few minutes.

- Add the mushrooms and let them brown.

- Pour a splash of white wine and let it cook until the alcohol is steamed.

- Add the vegetable stock and let it boil all together for 20 minutes.

- Strain all the ingredients, reserving the broth.

- Crush with a blender all.

- Add the broth little by little and stir until the desired texture is achieved.

Bon appétit!

Stewed black beans in Crock Pot

In Winter, there is nothing that we want more than the stews, and the truth is that with the Crock Pot they are great, full of flavor and they are very easy to prepare, the pot does everything!

Ingredients for 2 servings:

- 6.5 oz of black beans

- 1/2 onion

- 1 clove garlic

- 1 potato

- 1 carrot

- 1 chorizo

- 1 black pudding

- 1 piece of ham

- Chicken soup

- Salt

Recipe:

- Soak the black beans in a large bowl of water for 12 hours.

- Wash and peel the potato and carrot.

- Cut it into pieces by clicking it.

- Cut the carrot into slices.

- Peel the onion.

- Put the drained beans, the potato, the carrot and the half onion into the pot.

- Add chorizo, blood sausage and ham.

- Pour the chicken broth until it covers 2 fingers above all the ingredients.

- Sprinkle a little salt and mix well.

- Cook in HIGH for 8 hours.

- When ready, take out the onion and a few beans and beat it with the blender.

- Add it to the pot and mix everything well.

Bon appétit!

Smoked salmon stuffed with avocado mousse

This recipe is perfect to put as an appetizer on a special occasion, it is very easy to prepare and is delicious.

Ingredients:

- 1 avocado

- 3.5 oz of cream cheese

- 3.5 oz of smoked salmon

- 1 splash of lemon juice

- 1 pinch of tabasco

- Salt

- Ground white pepper

Recipe:

- Cut the avocado in half, remove the bone and take the meat with the help of a spoon.

- Place it in a glass suitable for blender and add cream cheese, lemon juice, tabasco, a pinch of salt and another white pepper.

- Crush with the blender to form the mousse.

- In a silicone mold, place a slice of stretched salmon covering the entire mold and letting it protrude from the sides.

- Fill it with the mousse and close it with the leftover salmon we had left.

- Put it in the freezer for 30-40 minutes until you see that it has hardened a little.

- Afterwards, keep it in the fridge for up to 10 minutes before serving.

Bon appétit!