L250 Cured Ham Cream

Iberitos Cured Ham Cream in 250 g. can.

Ideal to combine with other varieties of pâté as in the recipe of Tartlets filled with pâté and iberitos creams available in our recipe blog.

Ingredients:

• Salmon pâté
• Cream of molten cake cream with piquillo peppers
• Iberian potatoes with honey
• Scorpion fish cake
• Cured Ham Cream
• Iberian Pâté with Pedro Ximénez
• 12 tartlets
• 2 cherry tomatoes
• 2 olives
• 6 toasted pine nuts
• 1 slice of sweet ham
• 20g cream cheese
• 1 slice of lemon
• 2 teaspoons caviar
• 1 roasted red bell pepper
• Parmesan cheese
• Chives

If you already have everything you need, let's get to work!

Elaboration:

To prepare the salmon pâté tartlets:
Place the pâté in a bowl, mix 10 g cream cheese, fill two tartlets. Put a teaspoon of caviar and lemon on each tartlet and add chives to decorate.

To prepare the scorpionfish pie tartlets:
Place the pate in a bowl, mix 10 g cream cheese, fill two tartlets. Chop the cherry tomatoes and garnish the tartlets, sprinkle the chives.

To prepare the cured ham cream tartlets:
Chop the red bell pepper and garnish the tartlets, sprinkle the chives and Parmesan cheese.

To prepare the Tartlets of melted torta cream with piquillo peppers:
We insert in the toothpicks an olive and sweet ham. Put 1/4 cherry tomato and a skewer on each tartlet.

To prepare the Iberian Pate Tartlets with Pedro Ximénez:
Add three toasted pine nuts, sprinkle with chives and Parmesan cheese.

RECIPES