Kumato® millefeuille recipe with smoked cod and olive land
Eating well and in a healthy way is not difficult if we put a little creativity on the plate and use first-class products. Go ahead and prepare this recipe for Kumato® millefeuille with smoked cod and olive land, a different way to enjoy the best tomato flavor with a luxurious presentation that will surprise everyone at home.
It is a very simple and quick recipe to prepare that we can taste as a first course or at dinner time. It is a light but nutritious dish, very tasty and that will convince you with the delicious combination of ingredients. The intense aromas of the Kumato® tomato enhance the delicate texture of the smoked cod, while the earth of olives provides a different contrast that balances the dish.
Ingredients for 4 people
- 4 Kumato® tomatoes, 100 g of pitted black olives, 150 g of smoked cod, 50 g of spinach leaves, 1 tablespoon of breadcrumbs, fresh basil leaves, black pepper, salt, extra virgin olive oil.
How to make Kumato® millefeuille with smoked cod and olive land
We start by preheating the oven to 200ºC and preparing a tray or dish with aluminum foil. We drain the black olives well from the preserving liquid and cut them in half, placing them on the tray. We put them in the oven and let them roast for about 20-35 minutes, stirring from time to time, until they are dry and wrinkled.
We cut the Kumato® tomatoes into thin slices 2-3 mm thick, using a good sharp knife, carefully. Wash and drain the fresh spinach leaves well, if necessary, and remove the tails. We cut the smoked cod into thin slices.
We assemble the millefeuille alternating layers of tomato with some spinach leaves and slices of cod, adding a pinch of salt, pepper to taste and a few drops of extra virgin olive oil. We finish by crowning each unit with some fresh basil leaves.
To make the earth, we crush the roasted olives with a mincer, coffee grinder or food processor, along with the breadcrumbs. We place a base of olives on the plates or in a source and place the Kumato® millefeuille on top.
Processing time | 30 minutes
Difficulty | Easy
We can serve a Kumato® millefeuille with smoked cod and olive earth as a first course, or also as a single dish, distributing two or three units per person for a healthy dinner. They can be prepared in advance and served at room temperature, but we also have the option of giving them a heat stroke in the oven if you prefer a warm dish. The spinach leaves can be substituted for another green leafy vegetable to your liking, for example arugula or lamb's lettuce.
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