RECIPES SKANDIA SMOKED

Corn taco with smoked permit, mango pico de gallo and fine herb mustard

PREPARATION TIME

30 min

DIFFICULTY

EASY

INGREDIENTS

Ingredients for 2 persons:

2 corn taco cakes
1 blister of Skandia smoked pigeonfish
1/2 piece of mango
1/2 red onion
2 fresh jalapeños (optional: pickled)
50 g fresh red bell pepper
150 g mayonnaise
15 g Dijon mustard
1 bunch of parsley, chervil, tarragon, chives and dill
50 ml of extra virgin olive oil
arugula or lamb’s lettuce

PREPARATION

For the mango pico de gallo:

Dice the jalapeños into very small cubes and do the same, but a little coarser, with the mango, red onion and red bell pepper. Mix everything in a bowl with the extra virgin olive oil. We can add lemon juice if desired and set aside.

For the fine herbs mayonnaise:

Once the herbs are washed, we dry them and then blanch them in boiling water and cool them quickly in a container with ice to preserve the color. Transfer the mayonnaise to the blender and add a tablespoon of Dijon mustard. Begin to blend and add the well-drained herbs and blend until a smooth and homogeneous mayonnaise is obtained.

ASSEMBLY

Heat the pancakes in a frying pan for one second on each side. Take out and place the arugula and add on top of it the permit and the mango pico de gallo. Season with the fine herbs mayonnaise and serve.