Ingredients:
A wheat fajita · Fresh cream cheese · Half an onion · A clove of garlic · Oregano · Toasted almonds · Arugula · Smoked salmon · Sweet and sour pickles · Butter.
Preparation:
In this recipe there are two fundamental elements, Smoked salmon and fresh cheese cream, that we are going to tune ourselves, To taste and following our instinct.
· Mix a couple of tablespoons of fresh cheese with a little chopped onion in a bowl, toasted almonds and grated garlic. Add a little oregano and continue mixing until you get a homogeneous cream.. This first step will enhance the flavor of the dish and give it creaminess and freshness..
· Next, Spread the wheat fajita with the cream and put a couple of slices of smoked salmon on top, a little arugula and two slices of sweet and sour pickle. All that's left to do is roll it up before taking the last step..
· Distribute a little butter on the surface of a hot frying pan and toast the salmon rolls on both sides.. Once this is done, Cut into portions of about two fingers and serve as desired.. A good idea is to add a splash of honey and mustard sauce. (three parts honey to one part mustard, well mixed) to a base of arugula.
To liven up this preparation we will put ourselves “I can’t get enough” by Johnny Sayles, a theme that starts like a locomotive stopping at the stations of the different flavors of this dish.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
