Pinchos with crab sticks.
Two types of pinchos - with crab sticks, roasted peppers and caramelized pineapple and with herring fillet, caviar oil and olive salsa
Ingredients
| French baguette 1/2 piece |
| pineapple (canned) 3 rings |
| sweet roasted peppers 100 g |
| crab sticks 100 g |
| celery stalk 40 g |
| honey 25 g |
| olive oil 20 ml |
| chili pepper to taste |
| salt to taste |
| HERRING PINTXOS: |
| French baguette 1/2 piece |
| herring fillet 120 g |
| red onion 50 g |
| black olives (seedless) 120 g |
| honey 15 g |
| capelin caviar 60 g |
| melted butter 60 g |
| olive oil 30 ml |
| salt to taste |
| lemon juice to taste |
Instructions
Step 1
Toast the baguette slices in a toaster and brush with olive oil. For the crab stick pinchos, heat the honey in a pan and sauté the chopped chili peppers in it. Then caramelize the sliced pineapple in the resulting mixture. Season with salt. Break the crab sticks into fibers, combine with chopped celery and roasted peppers. Add salt and olive oil and stir to combine. Place all ingredients on baguette slices and secure with skewers.
Step 2
For the herring pinchos, scald the diced onion and mix it with chopped olives, honey, lemon juice, olive oil and salt. Slice the herring. Mix the capelin roe with the butter. Place all ingredients on baguette slices, fix with skewers and serve. Enjoy.
