Canapé of Mackerel and Serrano Ham
Montadito de Caballa y JamónIndulge in the delightful combination of flavors with this simple yet tasty tapa inspired by Casa Poli in Madrid. Mackerel and Serrano ham come together on a slice of baguette bread to create a satisfying and flavorful canapé.
Ingredients
- ¼ pound Serrano Spanish cured mountain ham or prosciutto, cut into ¼-inch slices
- 8 ¼-inch slices long-loaf (baguette) bread
- One 4½-ounce can mackerel fillets in olive oil, such as imported from Spain
Instructions
- On each of the 8 slices of baguette bread, place a slice of Serrano ham or prosciutto.
- Top each slice with one mackerel fillet from the can.
- Ensure the mackerel is evenly distributed across the bread.
- Cover the prepared canapés and refrigerate them for at least 2 hours to allow the flavors to meld.
Notes / Tips / Wine Advice:
Serve these delightful Canapés of Mackerel and Serrano Ham cold for a refreshing and savory tapa.
Note:
Feel free to add a touch of freshness by garnishing these canapés with a sprinkle of chopped herbs or a squeeze of lemon juice before serving.
Feel free to add a touch of freshness by garnishing these canapés with a sprinkle of chopped herbs or a squeeze of lemon juice before serving.
Nutritional Information
Calories: 100 kcal
