RECETAS NAVIDEÑAS

Ingredients:
Vol-au-vents
Black Truffle Pearls
200 g surimi crab
100 g mayonaise
Salt
Pepper

Method:
Grind well the surimi crab, mix with the mayonaise and add salt and pepper to taste. Fill the vol-au-vents and top with Black truffle pearls. Easy and quick to make!

Ingredients
-          Pre baked tartlets  (can be bought at any supermarket)
-          1 brick of cream cheese

-          A handful of nuts (Wallnuts, pine nuts and almonds)
-          1 Fresh black truffle, tuber melanosporum
-          1 jar of Acacia Honey with summer truffle

Method:
Mix the cream cheese with the grated truffle in a bowl, and let it rest for 24h.
The next day, add 3 tablespoons of Acacia Honey with summer truffle. Fill the tartlets. Chop the nuts and sprinkle them over the shortcakes. Garnish with gratted or laminated fresh black truffle.
 

Ingredients
-          Small cones (can be  bought at any supermarket)
-          500g of boletus edulis or fungi porcini
-          ½ onion
-          a dash of olive oil
-          200ml heavy cream
-          Salt
-          Pepper
-          1 jar of Black Truffle Pearls

Method:
Pour a dash of olive oil in a big pan. Add the onion and sauté until translucent. Add the boletus, salt and pepper to taste. Sauté for a minute, and add the heavy cream. Keep stirring until creamy. Blend with a hand mixer and fill the small cones with the help of a piping bag. Top with Black Truffle Pearls to taste. You can also add some fresh grated truffle.

Ingredients:


A piece of smoked salmon of about 200g
A ripped avocado
A small piece of onion
A pickled gherkin
A teaspoon of grain mustard
Lemon juice
Olive oil
Dill
Salt and pepper
Black truffle Pearls


Method:
With a sharp knife, dice small the piece of smoked salmon. Do the same with the pickled gherkin. Mix all this in a bowl with a teaspoon of grain mustard, dill to taste, two tablespoons of lemon juice and one tablespoon of olive oil. Chop finely the piece of onion. In a bowl, smash roughly the avocado with a fork. Mix with the onion, add salt and pepper to taste, and one tablespoon of lemon juice and three of olive oil. Mix well. Using a ring mould, spread a layer of half the salmon mix, then another layer of avocado mix, and a final layer of the salmon mix. Then top it with a generous tablespoon of black truffle pearls.

Ingredients:
 
200g salmon 
1 avocado
Extra virgin olive oil
Black Truffle Balsamic Cream 
The juice of half lemon
Black Truffle Pearls
Salt
 
 
Method:
 
Take off the skin of the salmon and dice it in small pieces. Put into a bowl with the juice of half lemon, a dash of olive oil and salt. Let it rest for 30 minutes.
Peel the avocado and dice it also in small pieces. Dress it in another bowl. Place the avocado in a cooking ring, and drizzle with a few drops of the Black Truffle Balsamic Cream. Then carefully, place the salmon on the avocado, and drizzle some more Black Truffle Balsamic Cream. Garnish the plate with some more Cream and a teaspoon of Black Truffle Pearls.

Ingredients:
 
·         ½ k salmon
·         ½ preserved lemon
·         1 avocado
·         Extra virgin olive oil
·         Salt
·         Dill and coriander
·         Lime juice
·         Black Truffle pearls.
 
Method:
 
Skin the salmon and cut it in small dices. Put it in a tray with salt, dill, coriander and extra virgin olive oil. Cut the avocado and the preserved lemon in thin slices and alternate it with the salmon dices. Put into the fridge until served. Before serving, season it with lime juice, salt to taste and garnish it with the Black Truffle Pearls.

INGREDIENTS (for 4 people)
- 8 slices of rustic bread
- Smoked cod
- 3 tomatoes
- Extra virgin olive oil
- 1 jar of black truffle pearls
 
METHOD
Toast the bread and spread the tomatoes. Place thin slices of smoked cod over each toast. Drizzle with Extra virgin olive oil and a teaspoon of Espora Gourmet's black truffle pearls.