Crispy tapioca:

1. Hydrate the chia seeds in a glass of water for 30 minutes.
2. Cook the tapioca and place it in a colander under the tap.
3. Pass it through the water to loosen the grains.
4. Drain it and place it in a bowl with the chia and chickpea flour.
5. Mix until you get a homogeneous mixture and place the dough on a piece of parchment paper.
6. Wet your hands a little with water and make a very thin layer of dough, as much as possible.
7. Cook in the oil-free air fryer at 40 degrees for 2 hours or in the oven at the lowest possible temperature for approximately 1 hour. There must be a dough that does not stick to the hands and can be cut.
8. Cut into pieces and fry them in plenty of hot oil. Let the excess oil drain on a piece of kitchen paper.

Appetizer base:

1. Hydrate the gelatin in water.
2. Drain the gelatin and mix it with the previously heated jam. If there are lumps, pass them through the blender.
3. Place the jam in a mold and refrigerate in the fridge for 24 hours.
4. Cut into squares. If it is difficult to handle, put it in the freezer for a few minutes.

Assembling the canape:

1. On top of each square of jam, place a little Roquefort cheese, the Crispy tapioca and one of the sardines inside.
2.  Enjoy!

Amazing, thanks Cristina!