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Smoked Fish and Fruit Pintxos

Pintxos de Ahumado con fruta

Smoked fish and fresh fruit make a perfect match when combined in this recipe and served as an appetizer. Smoked salmon is now ubiquitous in Spain, particularly in the cities. Less evidence is traditional bacalao (salt cod), for which smoked mackerel is a substitute here.

  • Makes 12 units


  • 7 oz smoked salmon
  • 7 oz smoked trout
  • 7 oz smoked mackerel
  • 6 cherry tomatoes, halved
  • 12 mixed green and red grapes, halved and deseeded
  • 2 kiwi fruit, peeled and cut into 3/4-inch pieces
  • 9 oz assorted berries (strawberries, raspberries, etc)
  • 6 green olives, pitted and halved
  • Freshly ground black pepper
  • 1 lemon, quartered
  • 12 skewers


Cut the fish into 1-inch pieces. Alternate pieces of the three fish, folding where necessary, with the cherry tomatoes, fruit and olives. Season lightly with pepper and squeeze over the juice from the lemon wedges.

Best with...

Txomin Etxaniz - Txacoli (Chacolí) 2004: The Basque Country's fresh, white wine, called txakoli on home ground and chacolí elsewhere in Spain , is produced in the Region's three provinces. The DO, which encompasses the growing area in the province of Guipuzcoa (Gipuzkoa), is called Getariako Txakolina in Basque.


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Related books

Tapas: The Little Dishes of Spain, by Penelope Casas

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