4 appetizer recipes for spring and summer
Spring and summer demand fresh and healthy dishes at the table. If you have a meal with family and / or friends and you want to surprise them with some of the most original and delicious snacks, but at the same time simple to prepare, here are some of the most exquisite proposals for this season.
And, as you surely know, the appetizers They are wonderful light meal options that are taken before the main meal (either at noon or before dinner), and that serve precisely to whet your appetite.
That is, we must take into account that the appetizer should be light, since it does not become a main meal. On the contrary, it is common that they are served before that meal, and may consist of different tapas or pinchos.
Salmon ceviche with citrus
The Ceviche It is a delicious dish of raw fish from Peru, which is made with fish cut into small pieces and marinated in a kind of preparation of lemon juice marinade. This time we offer you a delicious salmon ceviche with citrus juicedelicious and delicious
Ingredients
- 300 grams of clean salmon
- 1 orange
- ½ lemon
- 1 lime
- 1 small onion
- Virgin olive oil
Recipe step by step
- The first thing is to prepare the maceration mixture. For this we squeeze the orange, ½ lemon and lime. We pour it into the bowl where we are going to serve the ceviche.
- To prepare the salmon, we cut it into small portions trying to make them very thin; about 5 mm thick.
- Add the salmon to the reserved bowl and add the olive oil. We remove and leave in the refrigerator between 30 and 45 minutes.
Grilled tomato tostas with fresh basil and anchovy pasta
The truth is that the tomato It combines perfectly with the basil, especially when you add a little bit of extra olive oil above. On this occasion we combine precisely that: tomato (in this case grilled), with a delicious pasta of anchovies and fresh basil.
Ingredients
- 1 loaf of bread
- Tomatoes
- 6 anchovy fillets
- Milk
- 1 clove garlic
- 1 teaspoon lemon juice
- Virgin olive oil
- Fresh basil
- Black pepper
Recipe step by step
- We cut the bread into thin slices and reserve. Then we put the anchovies in a bowl to soak with the milk and leave them for 15 minutes to lose the excess salt.
- Crush the clove of garlic in a mortar. Add the drained and chopped anchovies, and the teaspoon of lemon juice and mash everything together until you get a paste.
- Preheat the oven to 230 º and put on the rack slices of bread for a few minutes until they take a golden color.
- We remove them and while still hot we spread each slice of bread with a very thin layer of anchovy paste. Place three or four slices of tomato on top, sprinkle with a string of virgin olive oil, sprinkle with black pepper to taste and put in the oven again for 2 minutes so that the tomato takes a little heat.
- We take out, put on a few leaves of fresh basil, a few drops of virgin olive oil and serve immediately.
Wild asparagus scarves
With the wild asparagus We can make a wide variety of wonderful dishes. And if we put a little mayonnaise and sliced bread together, we can enjoy a different and delicious appetizer option.
Ingredients
- Bread
- Wild asparagus cooked
- Mayonnaise
Recipe step by step
- We cut with a knife the crust of the slices of bread and we remove it. Crush the slices with a rolling pin to make them larger and thinner, and spread each one with a layer of mayonnaise.
- We put three green asparagus diagonally on each slice, alternating the tips with the stems. We bend the opposite corners to the center, covering the asparagus, and hold them with a toothpick so that it retains the shape.
- We put in the oven at full power to gratin for a few minutes until they are lightly browned. We remove from the oven, remove the toothpick, cut each slice in half and serve immediately.
Scorpionfish cake
The scorpionfish It is an extremely tasty, although less known and popular in the kitchen as other more common options, as it could be the case of Salmon. However, we can use it to make this exquisite Scorpionfish cake, very easy to elaborate.
Ingredients
- 1 kilo of scorpionfish
- 1 carrot
- 1 leek
- 4 eggs
- 200 ml of liquid cream for cooking
- 100 grams of fried tomato
- 1 stream of white wine
- Butter
- Bread crumbs
- Salt
- Black pepper
Recipe step by step
- We make a broth putting a pot on the fire with plenty of water, the leek, the carrot and the stream of white wine. When it starts to boil, add the whole fish and cook for 20 minutes.
- We remove from the fire, we remove the fish, and we cleanse of skin and thorns obtaining all the meat.
- We put in a bowl the eggs, the liquid cream, the fried tomato and the meat of the fish.Season and grind with the blender, leaving some pieces of fish to be found.
- We spread a mold inside with butter and sprinkle with bread crumbs shaking the excess. Pour the mixture and put the oven preheated to 160º inside a larger mold that we will have with two fingers of water to cook the cake in a bain-marie for 1 hour.
- We remove, let cool and put in the refrigerator for 3 or 4 hours to take consistency. To serve, unmold and serve with toast and pink sauce.
