Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pinchos of spanish omelette stuffed with smoked salmon salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Cut the smoked salmon into strips. Wash the lettuce, the gherkin and the green onion, and slice them in short, thin strips, julienne style. Mix the salmon, lettuce, capers, pickle, fresh onion and the mayonnaise together. Cut the omelette into three layers to obtain three discs.
Pinchos of Spanish omelette stuffed with smoked salmon salad is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Pinchos of Spanish omelette stuffed with smoked salmon salad is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have pinchos of spanish omelette stuffed with smoked salmon salad using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pinchos of Spanish omelette stuffed with smoked salmon salad:
- Take 8 eggs
- Take 500 g potatoes
- Prepare 1 gherkin
- Take 20 capers
- Make ready 1 green onion
- Take 8 tbsp mayonnaise
- Take Smoked salmon
- Take Pepper
- Get Extra Virgin Olive Oil from Spain
- Get Salt
Arrange a handful of salad leaves on each plate and top with two wedges of the omelet. Party Hors d'Oeuvres Pinchos step by step. Smoked salmon wrapped around cream cheese. Nice, fresh combination of salmon, shrimp, tomato, onion and avocado.
Steps to make Pinchos of Spanish omelette stuffed with smoked salmon salad:
- Peel and dice the potatoes and fry in Extra Virgin Olive Oil from Spain. Remove from the heat and blot away the excess oil.
- Mix the potatoes with the beaten eggs and season with salt and pepper.
- Pour three tablespoons of Extra Virgin Olive Oil from Spain into a non-stick frying pan and, when hot, add the potato and egg mixture. Let the mixture set in the pan and then turn it over so it sets on the other side too.
- Leave to cool.
- Cut the smoked salmon into strips. Wash the lettuce, the gherkin and the green onion, and slice them in short, thin strips, julienne style.
- Mix the salmon, lettuce, capers, pickle, fresh onion and the mayonnaise together.
- Cut the omelette into three layers to obtain three discs. Place the first disc on a plate and add some of the salmon mixture on top. Place the second disc on top and repeat the operation. To finish, place the third disc on top.
- Cover the omelette with a thin layer of mayonnaise and garnish with ketchup.
- Cut into triangles, placing each one on a slice of bread and pierce with the chive-covered skewer to hold the pincho together.
Smoked salmon wrapped around cream cheese. Nice, fresh combination of salmon, shrimp, tomato, onion and avocado. Great as a starter, or also as a small snack salad on a warm day. Enjoy with a glass of cool white wine to complement the fresh flavor of the salad. See recipes for Pinchos of Spanish omelette stuffed with smoked salmon salad too.
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