Light salmorejo with smoked mackerel and piparras peppers

Preparation: 1 hour

4 people

Ingredients

(For the light salmorejo)

1 kg tomates

100 g pan.

100g extra virgin olive oil

1 clove of garlic

10 g salt fat

(For smoked mackerel)

2 fresh mackerel

150 g coarse salt

100 g smoked salt

250 g sugar

olive oil

(To finish the dish)

c.s perifollo

50 g peppers

100g of white grapes

Elaboration

(For the salmorejo)

To make a light salmorejo, the first thing we need to do is clean and crush the tomatoes. Then we strain them or pass them through a fine-mesh sieve to remove the skins and seeds. Finally, we crush the resulting mixture again with the bread, extra virgin olive oil, garlic, and salt.

(For smoked mackerel)

First, we clean the mackerel and remove the fillets. To do this, we fillet the fish and remove the top part, discarding the belly portion.

Once we have the fillets, the next step is to remove the bones. It's very simple. Using the same knife or tweezers, we lift out any remaining bones and discard them. We repeat these steps for the other three mackerel.

Next, we marinate the mackerel. We place the fillets in a tray and cover them with regular and smoked salt and sugar. We leave them to marinate for 2 hours in the refrigerator. After this time, we wash the fillets well and remove any remaining bones.

(For finishing the plate)

We peel the grapes and cut them in half, we cut the mackerel into pieces that fit in our mouths and we make small slices of piparra pepper.

Arrange pieces of fish, grapes, and pickled peppers on a plate. Garnish with fresh herbs and a drizzle of extra virgin olive oil. Pour some light salmorejo into a pitcher and serve chilled.