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A tapa that will surprise even the most demanding guests. Accompany it with some mussels.

40 min
3 servings


EVOO Oleoestepa

Salt and black pepper


Mullet roe Salazones Garre.

1  Cut the tomatoes into small cubes, season them with EVOO, salt and pepper and place them in the bottom of small glasses.

2  Make a puree with the avocado pulp and a little grated mullet roe. Place on top of the tomatoes and finish with thin slices of mullet.


Use a ripe avocado for a creamy texture.

Recipe MARIE-LAURE TOMBINI - Salazones Garre

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