Smoked cod, tomato and black olive oil toasts

Name: Smoked cod, tomato and black olive oil toasts (Bacalao ahumado y vinagreta de tomate con aceite de aceituna negra)
Yield: For 8 Tapas
Cuisine: Spanish
Ingredients: 100 ml (3½ fl oz) extra virgin olive oil; 45 g (1¾ oz) pitted black olives, finely chopped; salt and pepper to taste; salt and pepper to taste; 1½ tbsp white wine vinegar; 5 tbsp extra virgin olive oil; 1 large ripe tomato, peeled, pulp removed and finely chopped; 2 tbsp chopped chives or parsley; 2 tbsp chopped chives or parsley; 100 g (3½ oz) smoked cod, thinly sliced; 8 slices or rounds wholegrain bread, toasted

Bacalao ahumado y vinagreta de tomate con aceite de aceituna negra

Preparation info

For
8
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Another of Agustina’s prize-winners, this pintxo offers a beguiling balance between the slightly sharp smoked cod and the earthy black olive oil. A spoonful of French tapenade could easily be substituted for the olives in the oil. However don’t skip the wholegrain bread - Agustina says it’s crucial to the balance of the dish.

Ingredients

8 slices or rounds wholegrain bread, toasted
100 g (3½ oz) smoked cod

Europe
Spain
Pamplona
Fish course
Pescatarian
Mediterranean
Basque

Method

Prepare the vinaigrette by mixing the tomato with the olive oil, white wine vinegar and seasoning.
Prepare the black olive oil by adding the chopped olives to the olive oil and blending well.
Just before serving, place 8 toasts on a serving plate and moisten each with about 1 tsp black olive oil.
Put a slice of smoked cod on top of the toast