Of the seven children that the great Karlos Arguinano, five are directly linked to the restaurants and wineries of the family clan, but of them only Joseba, the youngest, has followed in the footsteps of the patriarch and has his own recipe program on ETB. And, a few months ago, his first recipe book.
A few months ago we interviewed Joseba, but we were left with the desire to try some of the recipes in the book, which the truth is that it has interesting things.
These smoked cod with avocado sandwiches seemed ideal to us to solve a dinner in a jiffy, without falling into the trite mix, but also to show off at a snack dinner. It is, ultimately, a easy and quick recipe, but picturesque.
The first thing we are going to do is toast in a pan with a little Butter the sliced bread for our sandwiches, but only on one side, the one that will go on the outside. We booked.
Now in a bowl we crush the pulp of the avocado, with the help of a fork. Add the juice of half a lime, a pinch of salt, olive oil and mix well. Let’s assemble the sandwich now. First, some slices of smoked cod. Then the avocado paste. And, finally, a teaspoon of salmon or trout roe and another of capers. We cover the sandwich with the other slice, flatten it slightly, and cut it in half. And ready.
Cooking with Joseba Arguiñano (Planet Kitchen)
With what to accompany the sandwich
This sandwich requires no more accompaniment than a cold beer or white winebut, if we want, we can accompany it with some homemade potato chips or sweet potato sticks.
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