PREPARATION

Cut the scampi, eggs and olives in small pieces. Mix it with the mayonnaise, place it on the toast (you can also use chips or crackers). Garnish with a piece of salmon and a caper. Garnish with salmon and cherry tomatoes.

PREPARATION

Peel and slice the potatoes thin and mince the onion. Fry the onion in plenty of hot oil and add the potatoes. Stir every now and then until they are soft.

Whisk the eggs in a bowl and then strain the oil, place the potatoes in it, mix well and add salt. Place a little of the oil in a pan and add the mix. Place the pan over mild flame and let the egg cook.

When it is cooked on that side, with the aid of a plate or lid, turn it and place it on the pan until it is cooked on the other side, do not leave it too long since it should be juicy. It can be used hot or cold.

PREPARATION

Place a rolled anchovy on a toothpick along with a thin slice of cheese and a tomato. Spray a dash of oil and sprinkle with oregano.

PREPARATION

Place the minced salmon in the mixer bowl, add the drained tuna and diluted basin, whip with the mixer until achieving a fine paste. Add the herbs, mix well and place in the fridge for 4 hours. Serve with toast.

PREPARATION

Whip all the ingredients with the mixer (you can add a dash of brandy to enhance the flavor) and leave in the fridge for a while. You may serve it as toast spread.

PREPARATION

Grind the nuts and reserve. Process the 3 cheeses adding the liquid until getting compact dough. Add the nuts and process everything again. You may store it in the fridge for a couple of days.

PREPARATION

Place all the ingredients in the mixer bowl, after draining the tuna previously. Whip it until it takes the desired consistency. Place in the fridge for 3 hours.

PREPARATION

Place all the ingredients in the mixer bowl, process everything. You may add a little of milk to give it a better texture. Then serve it in small dishes.

You can also shape them and garnish the plate with a little of liquid caramel.

PREPARATION

Clean the mussels. Fry the vegetables in a saucepan.

When they are ready add the mussels, previously opened in a saucepan with a little of water, a dash of oil and a bay leaf. Also remove the shell.

Add the wine, salt and pepper and cook for a few minutes. Sprinkle with minced parsley.

PREPARATION

Cook the eggs in plenty of water and a dash of vinegar. Allow cooling. Cut them lengthwise, remove the yolks and mix them with minced salmon and two or three tbsp of mayonnaise.

Stuff the eggs and place them in an oven dish. Make a light bechamel and place them on top of the eggs. Place the grated cheese and gratin for a few minutes.

Garnish with the rest of the minced yolks and prawns or cooked/broiled scampi.