As we know, Spain is blessed with many fine cheeses. Too many to choose from. But, other than when eating cheese on its own, how best can you combine cheese within hot meals or tapas? Cheese always goes well with smoked salmon. Here's a recipe combining the two.


200 grams of mozzarella cheese or, better, fresh cheese from Burgos
4 large ripe tomatoes
pepper to taste
olive oil
10 grams of salt
15 grams of thyme
1 tablespoon of sugar
1 envelope of squid ink
300 mils of sunflower oil
150 grams of thinly sliced smoked salmon
4 large or 8 small anchovies in vinegar


Prepare the tomato confit and the squid ink oil at least two hours before serving. Scald the tomatoes in boiling water for 30 seconds, then peel, halve and scoop out the insides. Cut each tomato half in half once more. Place the pieces on a baking sheet. Drizzle with olive oil, season with salt, thyme, sugar and pepper and bake for 10 minutes at 180 celsius or gas mark 4. Remove from the oven and allow to cool. Prepare the squid ink oil by blending the squid ink and sunflower oil. Heat gently, without boiling, then remove from heat and cool. Just before serving, arrange the pintxo on a plate by layering 1 tomato piece. 1 slice of smoked salmon. 1 slice of of fresh cheese. 1 large anchovy and a second tomato slice for each pintxo. Drizzle the squid ink oil generously over the top.