Amandín Organic Ajoblanco with caramelised pineapple and smoked salmon brochettes2013-04-29
- 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
To caramelise the pineapple, chop it as small as you like, bearing in mind that it has to go onto the skewer.
Put it into a frying pan with a little oil and brown sugar.
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.
Take the Amandín Organic Ajoblanco Soup out of the fridge, making sure it’s good and cold, and put it into 3 bowls.
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.
And it’s ready to serve. Another recipe you can make in no time at all!
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