L250 Salmon Pâté

Iberitos Salmon Pate canned 250 g.
This product is perfect to be combined with other pâtés in the recipe Tartlets filled with iberitos pâtés and creams available in our website.

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.

RECIPE