Smoked salmon and curd cheese on a tomato confit

Name: Smoked salmon and curd cheese on a tomato confit (Mil hojas de tomate y queso fresco)
Cuisine: Spanish
Ingredients: 10 g (¼ oz) salt; olive oil; 1 tbsp sugar; 15 g (½ oz) thyme; 4 large ripe tomatoes; 200 g (7 oz) queso fresco de burgos or mozzarella, cut into 8 equal slices; 200 g (7 oz) queso fresco de burgos or mozzarella, cut into 8 equal slices; 4 large or 8 small anchovies in vinegar; pepper to taste; 1 envelope squid ink; 300 ml (½ pint) sunflower oil; smoked salmon

Mil hojas de tomate y queso fresco

Preparation info

For
8
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

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 large ripe tomatoes
olive oil
10 g (¼ oz) salt<

Europe
Spain
Pamplona
Fish course
Pescatarian
Gluten-free
Mediterranean

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