Smoked Fish and Fruit Pintxos

Smoked fish and fresh fruit make a perfect match when combined in this recipe and served as an appetizer. Smoked salmon is now ubiquitous in Spain, particularly in the cities. Less evidence is traditional bacalao (salt cod), for which smoked mackerel is a substitute here.

• Makes 12 units

Ingredients

• 7 oz smoked salmon
• 7 oz smoked trout
• 7 oz smoked mackerel
• 6 cherry tomatoes, halved
• 12 mixed green and red grapes, halved and deseeded
• 2 kiwi fruit, peeled and cut into 3/4-inch pieces
• 9 oz assorted berries (strawberries, raspberries, etc)
• 6 green olives, pitted and halved
• Freshly ground black pepper
• 1 lemon, quartered
• 12 skewers

Preparation

Cut the fish into 1-inch pieces. Alternate pieces of the three fish, folding where necessary, with the cherry tomatoes, fruit and olives. Season lightly with pepper and squeeze over the juice from the lemon wedges.

See also...

Pintxos Bar in San Sebastian

Basque Recipes: Basques live for cooking and eating. I haven't found a similar level of passion anywhere I have traveled. If we try to describe Basque cuisine, a fair answer might be that it is deeply felt, honors tradition, and respects the natural flavors of the ingredients. These qualities are on display in the significant number of dishes that are distinctively Basque.