The Gourmet Journal suggests us that attractive starter with cod and paprika to surprise in our Christmas time dinners.

Salted Cod Sandwich, Paprika and Garlic Puree. Photo: The Gourmet Journal

Ingredients and Quantities: 2 guests

Mini Salted Cod Sandwich

4 thin white bread rolls 10 x 10 cm.

100 gr. salted cod

Rosemary stem

1tsp extra virgin olive oil

Garlic Puree

2 cloves of garlic

50g. potatoes

30g. butter

50ml. mineral water

50ml. milk

1tsp fine salt

Paprika Cake

50g. eggs

50g. butter

50g. extra virgin olive oil

2g. Yeast, baking powder or baking-soda

1Tsp. paprika

Others:

Rolls of dry garlic

Dry violet flowers

Smoked salt

Directions:

Mini Salted Cod Sandwich

Fry in a pan the cod on each side, incorporate the rosemary stem and cover it, that’s how we smoke the cut. Cut the frozen bread with a slicer and thinly as possible and so that afterward the cod will be wrapped vertically as well as horizontally, so that it remains like a sandwich. Make a total of two.

Garlic Puree

Blanch the garlic cloves and cook them in milk for a few minutes. Mix the water, milk, butter and salt. Cook the potatoes and garlic in the mix. When the potatoes are tender and the stock has been reduced to half, strain it well. Grind everything until it reaches a puree and serve it on fine china.

Paprika Cake (Land of Paprika)

Mix the eggs and add the olive oil little by little until it’s whipped. Lastly, add the sifted flour, paprika and yeast. Pour it into a plum-cake mould and bake at 180º for 15 minutes. Once cool, grate it with a thick grater.

Assembly:

We arrange the garlic puree in the centre of the plate, covering it with the paprika cake and the mini salted cod sandwiches. We adorn it with the dry violet flowers and some sheets of dehydrated garlic and a touch of smoked salt.

Combination of the Dish:

For the perfect enjoyment of the dish, we pair it with a young wine from the land, in the case a winepress of Cabrera Syrah, D.O. Sierras de Málaga.