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Piquillo Peppers Stuffed with Salt Cod Brandade

This makes a wonderful starter for special occasions. What You'll Need Cost: €2.20 per person Prep time: 40 minutes + 40 for the brandade Ingredients for 4 people 2 jars of good-quality piquillo peppers. 300g salt cod brandade. flour. 1 clove of garlic. parsley. 1 egg. breadcrumbs. 200ml heavy cream. olive oil. for the brandade 250g desalted salt cod loin. 250g potatoes. 225ml milk. 100ml olive oil. 1 clove of garlic. salt. Preparation for the brandade Put the potatoes in a pot with cold salted water. Bring them to a boil and cook for about 30 minutes—check that they're tender all the way through. Peel them while still warm and pass them through a potato ricer. Set aside. Meanwhile, place the desalted cod in a saucepan covered with cold water. When it comes to a boil, remove from the heat and let it rest in the same water for 20 minutes. Take the pieces out of the water and flake them, removing any skin and bones if there are a...

Pea and Smoked Salmon Salad

 


 

ingredients

serves 4
  • 400g fresh peas.
  • 100g thinly sliced smoked salmon.
  • 3 salad tomatoes.
  • 1 spring onion.
  • 1/2 red bell pepper.
  • salt.
  • extra virgin olive oil. 

preparation

Peel the onion, dice it up, and cover it with cold water. Pop it in the fridge for at least an hour—this takes away the sharpness and leaves you with a milder, sweeter bite.
Boil the peas in salted water with half a teaspoon of sugar for about 3 minutes. The sugar helps keep them tender and bright.
As soon as they're done, drain them and rinse under cold water to stop the cooking and lock in that beautiful green color.
Rinse the pepper and tomatoes, then chop everything into small pieces.
Set aside 4 thin slices of salmon for plating, and cut the rest into bite-sized pieces.
In a large bowl, toss together the peas, drained onion, pepper, tomatoes, and chopped salmon.
Season with salt and a generous drizzle of olive oil, then let it chill in the fridge until you're ready to serve.
Divide the salad among four plates...
and finish each one with a slice of salmon draped on top...

Enjoy!
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