Smoked Halibut Tapas
4 servings
15 minutes
Smoked halibut tapas is a refined dish of European cuisine that combines the deep smoky aroma of fish, the sharpness of beet horseradish, and the sweetness of roasted pepper. The origins of tapas trace back to Spain, where small snacks accompany conversations and glasses of wine. Crispy toasted bread serves as a base, providing a pleasant contrast to the delicate fish. Smoked halibut adds sophistication to the appetizer while cilantro refreshes the taste with a hint of spice. This tapas is perfect for leisurely evenings when one wants to savor rich flavors. It can be easily prepared in advance while maintaining the texture of the bread, making it convenient for serving at a party or cozy dinner. Such tapas can be paired with white wine to enhance its complex flavor profile and reveal new shades of gastronomic delight.
1
Toast the bread on a grill pan. It's important not to over-toast it. This way, it won't get soggy quickly and tapas can be prepared in advance. Toasted bread can hold up well for 2-3 hours even when spread with a not too runny sauce.
- Dark whole grain bread: 4 pieces
2
We cut the bread into portions of about 1/4 of a piece of black bread.
- Dark whole grain bread: 4 pieces
3
We spread horseradish with beetroot or any other not very strong horseradish on top.
- Beetroot horseradish (chrain): 2 tablespoons
4
Place the baked pepper on top. Cut in the shape of bread.
- Canned roasted peppers: 4 pieces
5
There are many ways to roast peppers, from baking in the oven to charring on the stovetop. I used canned ones.
- Canned roasted peppers: 4 pieces
6
Sliced white fish on top in portioned pieces. Halibut or any other fatty fish hot or even cold smoked.
- Smoked halibut: 300 g
7
Garnish with cilantro (or parsley) on top
- Cilantro (coriander leaves): 2 stems
