We’re looking forward to the summer as we propose this combination of smoked pomfret fish, the tasty and award-winning rosemary goat’s cheese and fresh lamb’s lettuce which serves as a perfect starter tapa.
Ingredients for 4 tapas:
- 100g of lamb lettuce
- 2 tomatoes – sliced thinly
- 4 slices of smoked pomfret
- 8 slices of Rosemary goat cheese fresh
- Reduced balsamic vinegar
- Ground pepper
- Extra Virgin Olive oil
Preparation:To prepare the salad, position a mould at the center of the plate, then begin by placing a layer of lamb’s lettuce at the bottom. If we are going to eat immediately we can add salt and a few drops of extra virgin olive oil. Otherwise, leave these steps until the end as the salt will extract water from the lamb’s lettuce and it will lose its turgidity.
For the next layer, place the slices of smoked pomfret, followed by another layer of lamb’s lettuce. Add one layer of thinly sliced Rosemary Goat’s cheese and finally, top off with a layer of fresh tomato slices.
Sprinkle with a few threads of reduced balsamic vinegar, a trickle of olive oil, ground pepper and salt if you like.