- 200 gr. Hand carved Ham from Teruel
- 200 gr. sliced smoked salmon
- Extra Virgin Olive Oil
- Sliced rings of red pepper
- Sliced cucumber
- Mixed salad leaves
Arrange salad leaves in a plate or a tray. Cut the Ham from Teruel slices into medium size pieces (5 or 6 cm.). Add red pepper, cut into chunks, and then place a few more slices of ham and some cucumber slices. Rool up the salmon slices and place on top. Drizzle generously with Extra Virgin Olive Oil and salt.
Que aproveche! See you next tuesday!