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Smoked salmon and curd cheese on a tomato confit
Mil hojas de tomate y queso fresco
Preparation info
- For
8
Tapas - Difficulty
Easy
Appears in
By Fiona Dunlop
Published 2002
This is Agustina’s favourite pintxo. If squid ink is hard to find, she suggests replacing it with a gherkin vinaigrette, which is made by very finely chopping the gherkins and then treating them in the same way as the squid ink oil.
Ingredients
4 - olive oil
10 g ¼ oz
Method
- Prepare the tomato confit and the squid ink oil at least 2 hours before serving. Scald the tomatoes in boiling water for 30 seconds, then peel, halve and scoop out the insides.
- Cut each tomato half in half again and place the pieces on a baking sheet. Drizzle with olive oil, season with salt, thyme, sugar and pepper and
bake for
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