Ingredients
1 tomato
1 3/4 ounces smoked cod
1 onion small
black olives Aragonian
Spanish smoked paprika
salt
extra-virgin olive oil
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Cloche + smoker — dramatic cocktail and dessert smoking
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cloche + smoker — dramatic cocktail and dessert smoking
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut the tomato into thin slices and arrange on the plate. Season with a pinch of salt, not too much because the cod itself is salty. Cut the onion and sprinkle on top. Cut the smoked cod and add it to the dish. Sprinkle with paprika. Season with oil (tomatoes already have an acidic bite, so there's no need to add vinegar) and add some black olives. Serve.