Tinned Fish Recipe
served with pickled pirparras, roasted piquillo pepper jam, butter, fleur de sel, lemon, grilled bread
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Grill the Bread
Preheat the grill or grill pan over medium-high heat. Toast the bread slices on each side until golden and crispy.
- 2
Prepare the Fish
Open the can of tinned fish and drain any excess liquid. If desired, you may gently warm the fish in a small skillet over low heat.
- 3
Arrange the Ingredients
On a serving platter, arrange the grilled bread slices. Top each slice with a generous portion of tinned fish, a dollop of roasted piquillo pepper jam, and a few pickled piquillo peppers.
- 4
Finish the Dish
Add a pat of butter on top of each toast, sprinkle with fleur de sel, and squeeze fresh lemon juice over everything just before serving.
