Recipe
Smoked cod tapa with orange and onion
Tradition meets innovation in an elegant version of the Andalusian 'remojón' salad. A revisited classic you'll love.
Method
- Separate the slices of smoked cod.
- Make a vinaigrette with the oil, vinegar and mustard, with a touch of chopped chives and black pepper.
- Finely chop the onion and let it marinate in the vinaigrette.
- Slice the orange: it brings the sweetness and aroma that define this salad.
- Thinly slice the black olives.
- Plate up: an orange slice as the base, a teaspoon of marinated onion, the slice of cod and some olive slices. A few drops of vinaigrette will enhance the flavour.
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.
