Amandín Organic Ajoblanco with caramelised pineapple and smoked salmon brochettes

  • Yield : 3
  • Servings : 3
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

We’ll start the week with a highly original recipe. To do this we’ll be using our new Ajoblanco cold soup  accompanied by caramelised pineapple and smoked salmon. That’s a great idea, isn’t it? We all know it’s common to have little pieces of ham or grapes with soup. So, for a taste of something new, we suggest you try out this very simple recipe.


  • 1 box of our Organic Ajoblanco Soup
  • ½ pineapple
  • 100g smoked salmon


Step 1

To caramelise the pineapple, chop it as small as you like, bearing in mind that it has to go onto the skewer.

Step 2

Put it into a frying pan with a little oil and brown sugar.

Step 3

Let the pineapple absorb the caramel and caramelise with the heat. After doing this with all the chunks of pineapple, set them aside to make up the plate afterwards.

Step 4

Take the Amandín Organic Ajoblanco Soup out of the fridge, making sure it’s good and cold, and put it into 3 bowls.

Step 5

Make up the brochettes: two skewers for each bowl, like this - threading on a chunk of pineapple, one of salmon, another of pineapple and another of salmon.

Step 6

And it’s ready to serve. Another recipe you can make in no time at all!


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