Ortiz Mackerel Salmorejo
1 kg ripe tomatoes
200 g bread (slightly stale)
½ clove garlic
200 ml olive oil
2 tablespoons vinegar
Salt
For the garnish:
1 jar Ortiz mackerel in olive oil
2 slices of toasted bread
2 piparras (chilies)
1 hard-boiled egg
Tomatoes for the salmorejo: Trash cooking at its best, salmorejo is traditionally made with super-ripe tomatoes that could no longer be used in salads. So always opt for ripe tomatoes as they’re also much more flavorsome.
1
Blend the tomatoes in a blender and strain to remove the skins and seeds. Add the breadcrumbs and let them soak into the tomato.
2Add the chopped garlic, the oil, salt and vinegar. Blend again until it takes on a thick, creamy consistency. Refrigerate.
3Pour the salmorejo into the serving bowls and finish off by adding the slices of Ortiz Mackerel in olive oil and the piparras, the toasted bread and the hard-boiled egg, all finely chopped.
Dinner with friends
$textoMomentos
