Recipe - Seacuterie Board

Small Plates to Share

Seacuterie Board

3-4 tinned Portomar Fish varieties of your choice. We suggest:
Portomar Small Sardines Conservas Portomar Small Sardines in Olive Oil
Portomar Stuffed Squid in spiced tomato sauce and onion Conservas Portomar Stuffed Squid in Spiced Sauce of Tomatoes & Onions
Portomar Octopus in olive oil Conservas Portomar Octopus in Olive Oil
Portomar Cockles in brine Conservas Portomar Cockles in Brine
Edmond Fallot Dijon Mustard Edmond Fallot Dijon Mustard
Edmond Fallot Gherkins Edmond Fallot Cornichons
Safinter Smoked Paprika Safinter Bittersweet Spanish Pimentón de la Vera DOP (Smoked Paprika)
Potato chips
Lemon wedges
Crusty bread
Spanish olives
Marcona almonds

Time: 30 minutes

Yield: 10

Open tins, do not drain out oil or brine. Set on a board with your choice of accompaniments.