Small sardines with crispy tapioca and tomato jelly
Today we can talk about “gourmet” Christmas canapes, because the sardine canapes that Cristina (comidadediez) sends us are worthy of the menu of a high-level restaurant.
With its tomato jelly, its crunchy tapioca... They are ideal to surprise the most demanding palates. If this Christmas you want to succeed with your canapes, take note of this recipe. Making it may seem complex, but it’s worth it.
- Tomato jelly - 250 g
- Gelatin - 2 sheets
- Roquefort cheese
- Small sardines in olive oil - one can
- To make the crunchy:
- Tapioca - 50 g
- Chickpea flour - one tablespoon
- Chia seeds - one tablespoon
- Hydrate the chia seeds in a glass of water for 30 minutes.
- Cook the tapioca and place it in a colander under the tap.
- Pass it through the water to loosen the grains.
- Drain it and place it in a bowl with the chia and chickpea flour.
- Mix until you get a homogeneous mixture and place the dough on a piece of parchment paper.
- Wet your hands a little with water and make a very thin layer of dough, as much as possible.
- 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.
- Cut into pieces and fry them in plenty of hot oil. Let the excess oil drain on a piece of kitchen paper.
- Hydrate the gelatin in water.
- Drain the gelatin and mix it with the previously heated jam. If there are lumps, pass them through the blender.
- Place the jam in a mold and refrigerate in the fridge for 24 hours.
- Cut into squares. If it is difficult to handle, put it in the freezer for a few minutes.
Assembling the canape:
- On top of each square of jam, place a little Roquefort cheese, the Crispy tapioca and one of the sardines inside.
Amazing, thanks Cristina!
Small sardines in olive oil. Can 120gr.
Small sardines carefully selected by “Serrats” Preserves, in olive oil and packaged in a can.Buy