Duo of Serrats canapés

Today in our recipe competition we have a double recipe sent in by Jaume, from the Going out, eating, drinking… blog. And what are the main features when we go out to drink something with a bite to eat? Exactly, “pintxos” (small snacks) or canapés! But this time instead of going out, we’ll prepare them at home. Take note, and you’ll have an ideal appetiser to surprise your guests or to pay yourselves a seafood tribute.

Ingredients:

Preparation:

Dough base for canapés

  1. In a bowl, pour in a glass of water, the same amount of oil, a pinch of salt and a dash of vinegar.
  2. Gradually add flour while mixing and kneading it, until you achieve a dough that no longer sticks to the bowl or your hands.
  3. Roll out on an oven tray until you form a thin layer of dough.
  4. Bake at 190º for 15-20 minutes, depending on the oven.
  5. Once crispy, remove from the oven and cut into the desired sizes.

White Tuna canapé with tomato and caramelised goats cheese

  1. Cut some slices of a good tomato.
  2. Open a tin of Serrats White Tuna in olive oil.
  3. Cut a few slices of goats cheese and caramelise them with some sugar and a blowtorch.
  4. Arrange the tomato, the tuna and the caramelised goats cheese on the crispy base.
  5. Sprinkle some oregano over it.

Canapé with mussels from Rías Gallegas and Cantabrian anchovies

  1. Chop the shallot and the surimi.
  2. Mix them in a bowl with a bit of each of the following ingredients: mayonnaise, mustard, Worcestershire sauce and juice from the tin of Serrats mussels in brine.
  3. Spread this mixture on the base and decorate with some mussels and some Cantabrian anchovy fillets.

Crunchy and with a seafood taste! Thanks Jaume!

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