Share on facebook
Share on twitter
No personal data is processed by the mere fact of visiting this Portal as no personal data identifying the User is automatically collected.
In order to guarantee the adequate management of personal data, all Vensy España, S.A. personnel involved in processing are aware of the data protection policies in place in the company, thus ensuring the confidentiality, integrity, availability and resilience of the personal data as well as the capacity to effectively restore the personal data as soon as possible in the event of an incident.
Identification of Person Responsible I: Vensy España, S.A. – Tax ID No. A95063962
Postal address: Calle Ernest Hemingway, 30 29004 Málaga.
Web address: skandiaahumados.es
Contact email: email@example.com
Contact tel.: +34 952 23 80 40
Each time the User is asked for his or her personal data, he or she will be expressly informed, at the time the data is collected, of the purpose of the processing for which he or she is giving his or her consent. The duration of the processing of the personal data is, in general, indefinite unless the Co-Processor expressly indicates otherwise or the User exercises his or her right to deletion, at which time we will delete the personal data except for those that we have a legal obligation to keep for a prescribed period.
The legal basis authorising us to process personal data is the express consent given by the User. The purpose of the processing that is the object of the express consent shall always be communicated clearly and simply; in the event of refusal to provide express consent, the service in question cannot be provided.
Unless expressly required by law, there is no provision for the transfer of the User’s personal data to third parties. In the event that such a transfer is to be made, express consent shall be requested beforehand, informing the User of the recipients of such transfers, or of the category of recipients if these are not clearly predetermined.
The Co-Processor may contract the provision of services to third parties and thus grant access to personal data to a third party, but always within the scope of the provision of a service, giving rise to an order for processing under the conditions set out in Articles 28 and 29 of the aforementioned European Regulation. In such cases, the processing order will be regulated through the corresponding confidentiality agreement that clearly reflects the confidentiality and security commitments that both parties acquire in the processing of your personal data.
In the event that the processing is carried out by a company outside the European area, we will work with entities that, in the opinion of the Spanish Data Protection Agency, have a comparable level of security as demonstrated in these ways:
In the event the User has doubts regarding his or her rights and how to exercise them, the company can provide the necessary information and facilitate the User’s exercise of his or her rights.
In the event that the User considers that the request to exercise rights has not been adequately addressed, he or she may lodge a complaint with the competent Control Authority; to this end, here are the contact details for the Spanish Data Protection Agency: Spanish Data Protection Agency (AEPD): Calle Jorge Juan, 6. 28001 Madrid. www.agpd.es Contact numbers: +34 901 100 099 – +34 912 663 517
The origin of the User’s personal data processed in this Portal is the owner himself or herself, or his or her legal representative, or the person or persons expressly authorised by the owner. The categories of data processed will always correspond to data of an identifying, economic, commercial information, academic and/or professional nature, and in general, any type of personal data that is not considered as specially protected data.
Ingredients: Smoked Tuna in Extra Virgin Olive Oil, cherry tomatoes, leek, black olives, burrata cheese, fresh basil, salt and freshly ground pepper.
Preparation: Cut the cherry tomatoes into quarters and the leek, well washed and rinsed, into rings. Add the olives and stripes of our smoked tuna, place the burrata cheese on top of the salad and cut it cross-shaped, thus covering the rest of ingredientes. Finally, dress it with Extra Virgin Olive Oil, salt, freshly ground pepper and some basil leaves.
Ingredients: Skandia smoked salmon, Skandia blinis and tartar sauce (mayonnaise, boiled egg, capers, gherkin, onion and mustard)
Preparation: Make the tartar sauce by first preparing the mayonnaise and then the rest of the ingredients, chopped very finely. Spread the blinis with the sauce and then place a slice of salmon on top.
Ingredients: Mild Smoked Salmon, cream cheese, and fresh chive.
Preparation: Spread the cream cheese over the mild smoked salmon slices and roll them. Tie every roll with a stalk of fresh chive, for not letting them to open, as well as decorating and scenting your appetizer.
Olive oil and salt
Preparation: Cook the pasta and broccoli separately. Let them cool and then mix them in a salad bowl with the salmon ribbons, basil and the diced fresh cheese. Dress to taste with oil and salt and that’s it.
Ingredients: Skandia cod carpaccio, Yellow pepper, Chives, Mint, Sprouts, Lemon, salt, pepper and olive oil.
Preparation: Chop the pepper and spring onions finely and place them in a bowl. Add the shredded cod, mint and the garnish. Season to taste with lemon, salt, pepper and oil. Ready to enjoy.
Ingredients: Skandia smoked salmon, Avocado, Lemon juice, Bread, Light mayonnaise.
Preparation: Flatten the bread with a rolling pin. Spread it with mayonnaise and add a thin layer of avocado seasoned with the lemon juice. To finish, place a slice of smoked salmon on top, ready to share
Ingredients: Skandia smoked salmon, rocket, avocado, tomato, sesame, oil and salt.
Preparation: This salad is exquisite, fresh and very light. Preparing it is as simple and quick as placing the rocket, slices of salmon and the chopped avocado and tomato in a dish. Decorate with sesame seeds and dressing to taste.
Ingredientes: Carpaccio de Salmón Ahumado Skandia, rúcula, queso parmesano, aceite de oliva virgen extra, zumo de limón, sal y pimienta..
Elaboración: En una fuente colocamos las finas lonchas de salmón, sobre ellas lascas de queso parmesano y añadimos unas hojas de rúcula fresca previamente lavada.
Elaboramos una vinagreta con el aceite, el zumo de limón, la sal y la pimienta y aderezamos el plato con ella antes de servir.
Ingredients: Bagels, Skandia smoked salmon, fresh dill, cheese spread, sour cream, red onion and capers.
Preparation: Choose the bagels you like best and slice them in half. Spread the base with the cheese, place some slices of Skandia smoked salmon on top with some onion slices, the fresh dill and some capers. Delicious any time.
Ingredients: Skandia smoked salmon, cucumber, avocado, sushi rice, rice vinegar, nori seaweed, sugar and salt.
Preparation: Cook the sushi rice using the vinegar, sugar and salt. Once ready, place it on the nori seaweed and roll it up with the sliced salmon, cucumber and avocado in the middle. Serve with wasabi and soy sauce.
Ingredients: Valkyrie red butterfish in Extra Virgin Olive Oil, crab sticks, mayonnaise, pineapple (in its own juice), boiled egg, black caviar substitute, and a loaf of bread.
Mix in a bowl all the ingredients, finely minced, for the salad: The crab sticks, the pineapple (well drained), as well as the boiled egg, add a spoon of mayonnaise and season it with salt and pepper. Stir them until well blended.
Take the loaf of bread and cut it into slices. Put a generous amount of the salad and add a couple of red butterfish slices on top, the final touch: a teaspoon of black caviar substitute.
The taste of the sea in a bite
Ingredients: Skandia smoked salmon, Rocket, Crepe dough, Sour cream
Preparation: Use your preferred crepe recipe to make the crepes. Once they are done, place the smoked salmon and rocket on top. Roll them up and cut them into pieces. Serve with a bowl of sour cream sauce.
COOKED SALMON FILLET WITH HONEY AND LEMON
Ingredients: Natural cooked salmon fillet, honey, garlic clove, lemon and Extra Virgin Olive Oil.
Preparation: Squeeze the lemon in a bowl. Add to the juice: honey, olive oil, the chopped clove garlic, salt and pepper. Place the salmon fillets on a baking tray and paint them with the honey-lemon dressing. Preheat the oven and bake them for five minutes or so. Serve hot, garnished with basmati rice.
A different touch for everyday cuisine
Ingredients: Smoked Cod in Extra Virgin Olive Oil, orange zest, onion, romaine lettuce, salt, pepper and fresh dill.
Preparation: Just put some smoked cod slices and the onion cut julienne-style over the hearts of romaine lettuce, then grate some orange peel over it. Dress the salad to your liking with olive oil, salt, and pepper.
The ultimate salad for summertime
Ingredientes: Salmón Pure, leche, AOVE, sal, cabrales, huevas y cebollino.
Elaboración: Haz una mayonesa suave de leche, aceite y un poco de sal. Una vez emulsionada añade una porción generosa de queso cabrales y vuelve a batir hasta conseguir una crema untuosa. Envuelve cada loncha de salmón pure sobre una cucharada de mezcla. Dispón cada enrollado y añade un cucharadita de huevas y una tira de cebollino
Un aperitivo con carácter
TOASTS OF SALMON IN EXTRA VIRGIN OLIVE OIL WITH TARTAR SAUSE
Ingredients: Salmon in Extra Virgin Olive Oil, mayonnaise, Dijon mustard, boiled egg, pickles, capers and pickled onions.
Preparation: Combine the mayonnaise, a teaspoon of Dijon mustard, capers, and the boiled egg with the finely chopped pickled ingredients, in a small bowl and stir until well blended and creamy. Spread the tartar sauce on the toasts and add the salmon slices in extra virgin olive olive on top. Serve them, decorating with olives.
The perfect appetizer, smooth, and fresh.
Ingredients: Pure Salmon, milk, Extra Virgin Olive Oil, salt, cabrales cheese, roes and fresh chive.
Preparation: Make a smooth homemade milk mayonnaise. Once the sauce is ready, add a generous portion of cabrales cheese and mix it again until you get a creamy and consistent mixture. Fill every slice of Pure Salmon with the cheese cream making a roll. Get them ready on the tray, decorating every roll with a teaspoon of roes and a fresh stalk of chive on top.
An outstanding appetizer
Ingredients: 5 peppers cooked salmon fillet, courgette, red pepper, red onion, Extra Virgin Olive Oil, and salt.
Preparation: Put the fillet in the oven for five minutes, add, as garnish, the grilled vegetables seasoned to your liking.
Easy, quick and healthy.
Ingredients: Skandia smoked salmon carpaccio, rocket, Parmesan cheese, extra virgin olive oil, lemon juice, salt and pepper.
Place the thin slices of salmon in a dish, add slices of Parmesan cheese on top and a few leaves of fresh, washed rocket.
Make a vinaigrette with the oil, lemon juice, salt and pepper and dress the dish with before serving.