Difficulty: low – Duration: 30 min.

Ingredients for 4 pers.:

4 red tomatoes, 250g of smoked cod, dill, salt, sugar, olive oil, a handful of arugula and 2 cloves of chopped garlic. (For the vinaigrette: sherry vinegar, olive oil, 100g of black olives, diced peeled tomato, chopped chives and 2 pickles).

Elaboration:

Peel the tomatoes and cut them into 1 cm slices. Distribute these slices on a baking sheet and add sugar, garlic, salt, dill sprinkled and olive oil. Place in oven at 180º C for 15 min. Drain and reserve. Assemble the millefeuilles, placing layers of tomato and cod interspersed with the rocket.

For the vinaigrette, mix 1 part vinegar by 4 oil, add salt, chopped chives, diced gherkins, tomato and cut and pitted casserole olives.

Serve on plates and spread the vinaigrette on top decorating with chives.