Recipe
Smoked cod in oil toasts with roasted pepper
A light, tasty and healthy dinner… without turning on the stove.
Method
- Cut the bread into rectangles and toast lightly.
- Cover each toast with strips of pepper.
- Roll up strips of cod and arrange them alternately with the olives. Finish with a few rocket leaves.
- Mix the finely chopped chives with the shichimi and oil and drizzle over the toasts.
The e-smok tip
Take the product out of the fridge a few minutes before using it: at room temperature cured fish releases its full aroma and its texture becomes more melting. And don't overcook it: add it at the end, off the heat, so it stays juicy.
