Piquillo peppers with smoked salmon and Tête de Moine, the recipe for an appetizer that you will repeat

You have to try this appetizer of Piquillo peppers with smoked salmon and Tête de MoineIt is very easy and quick to make, and the combination of flavors is a delicacy. You only have to prepare some delicious toasts, scolds, breadsticks or breadsticks to accompany and your favorite drink. This is definitely the recipe for an aperitif that you will repeat on any special occasion. In any case, due to the ingredients that are needed to make this dish, you will not have to wait for a special occasion to enjoy it, unless it is not easy for you to access a good smoked salmon, with its also smoked roe that has an exceptional flavor.

The queso Head of a Monk It is an option for this appetizer, but it is substitutable in terms of flavor and texture for a similar one, which there are. The good thing about this variety of French cheese is its presentation, don’t you think? But the most important thing is the taste, so tell us how you make this piquillo peppers recipe with smoked salmon and cheese adapted to you. We can think of many national cheeses, which is what we usually bet on every day, even blue cheeses with sweet notes. Can you think of which one?

Ingredients (4 people)

  • 8 piquillo peppers
  • 6-8 slices of smoked salmon
  • 6-8 Tête de Moine queso floras
  • 8-10 c / c smoked salmon roe
  • c / n of fresh dill
  • c / n of Maldon salt
  • c / n of freshly ground black pepper
  • c / n of extra virgin olive oil.

Elaboration

Drain the piquillo peppers, you can confit them as explained in this recipe, or you can serve them at room temperature, drained from the government liquid.

Leave the smoked salmon at room temperature, out of the package, and also the Tête de Moine cheese cut into flowers with girolleIf you buy the cheese by weight, order it like this, it may also be that you buy the whole cheese and have the cutter to make the flowers.

Piquillo peppers with smoked salmon and Tête de Moi

Prepare the rest of the ingredients to present this delicious appetizer in five minutes, just before the diners are seated at the table. Although it can be prepared an hour in advance, keeping it at room temperature to better appreciate all the flavors.

Finishing and presentation

Arrange the piquillo peppers on a flat plate, forming a star. Place the slices of smoked salmon with which you will have formed some roses. Then distribute the cheese flowers Head of a Monk, seguido de las smoked salmon roe. To finish, season with the fresh dill, Maldon salt, freshly ground black pepper and a thread of extra virgin olive oil. Enjoy your meal!

Piquillo peppers with smoked salmon and Tête de MoiPiquillo peppers with smoked salmon and Tête de MoiPiquillo peppers with smoked salmon and Tête de MoiPiquillo peppers with smoked salmon and Tête de Moi

Abbreviations
c / s = Soup spoon
c / p = Dessert spoon
c / c = Coffee spoon
c / n = Required quantity

Reference-gastronomiaycia.republica.com

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