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

PREPARATION

For the mango pico de gallo:

Dice the jalapeños very finely and do the same, but a little more coarsely, with the mango, red onion and red pepper. Mix everything together in a bowl with the extra virgin olive oil. We can add lemon juice if we wish and set aside.

For the herb mayonnaise:

Once the herbs have been washed, dry them and then blanch them in boiling water and cool quickly in a bowl of ice to preserve the colour. Transfer the mayonnaise to the blender and add a spoonful of Dijon mustard. Start blending and add the well-drained herbs and blend until you obtain a smooth, homogeneous mayonnaise.

ASSEMBLY

Heat the pancakes in a frying pan for one second on each side. Remove and place the rocket and add the pigeon and mango pico de gallo on top. Season with the fine herb mayonnaise and serve.