Pinchos are well-known Spanish tapas. There are many different varieties. The base is a slice of white bread, sometimes toasted. The slice is topped with some toppings and often spiked with a toothpick to keep the bread and the toppings together. Also in a bar they will count how many toothpicks you had and calculate your bill.
Ingredients:
- white rustic bread
- MACKEREL FILLETS - 1/2 tin
- 1 tablespoon of chopped flat-leaf parsley
- 1/2 lemon
- 1 teaspoon lemon juice
- 2 tablespoons of traditional alioli
Method:
- Ideally white rustic bread of an oblong shape, cut into approx. 2 cm thick slices.
- For smaller quantities - toast the slices in the kitchen toaster.
- For larger quantities - we recommend baking the slices on a baking sheet in the oven on the highest level at 250 C for approx. 2 minutes on both sides.
- Mash all the ingredients with a fork into a fine paste. Do not use a blender to achieve a better texture.
- Spread a rich layer of mackerel paté on the toasted bread.
- Garnish with two slices of peeled lemon.
