Easy Christmas appetizers

Christmas is the perfect time to share special moments around the table, and there's no better way to surprise your guests than with gourmet appetizers full of flavor and tradition. With our Santoña anchovies, pickled anchovies, or bonito del norte, you can create quick and easy recipes that will captivate even the most discerning palates.
Here are some irresistible ideas for your Christmas appetizers:

Creamy Burrata with Anchovies and Honey

Ingredients:

• 1 fresh burrata (approx. 250 g)
• 6-8 Pujadó Solano Santoña anchovy fillets
• 1 tablespoon honey (preferably floral or acacia)
• Lemon zest
• Freshly ground black pepper
• Extra virgin olive oil
• Fresh basil or arugula leaves
• Toasted bread or focaccia for serving

Instructions:

1. Prepare the burrata:
   
   • Place the burrata in the center of a plate or flat dish and lightly break the top so the creamy interior is visible.
2. Add the anchovies:
   
   • Place the anchovy fillets on top of the burrata. You can leave them whole or cut them in half if you prefer smaller pieces.
3. Dress and garnish:
   
   • Drizzle a glug of extra virgin olive oil over the burrata and anchovies.
   • Add the tablespoon of honey over the anchovies and burrata, distributing it evenly so that the sweet and salty flavors blend. If you prefer a milder combination, use a light honey like acacia, and if you're looking for a stronger contrast, opt for rosemary honey.
   • Grind some black pepper over the dish and decorate with a few fresh basil or arugula leaves. If you like a citrusy contrast, you can add a little lemon zest on top.
     Serve this dish with toasted bread or focaccia for dipping the burrata and anchovies.

Bao Buns with Cantabrian Pickled Anchovies, Guacamole, and Red Onion

Ingredients:

• For the guacamole:
  
  • 2 ripe avocados
  • 1 tomato
  • 1 clove garlic
  • 1 lemon or lime
  • Fresh cilantro leaves (optional)
  • Salt and pepper to taste
• For the bao buns:
  
  • 8 bao buns (you can buy them pre-made or prepare them at home)
  • 12-16 Pujadó Solano pickled anchovies
  • 1 small red onion
  • Extra virgin olive oil

Instructions:

• Instructions:

1. Prepare the guacamole:
   
   • Peel and pit the avocados and place them in a bowl.
   • Mash them with a fork until a creamy texture is obtained.
   • Squeeze and add the lemon or lime juice to prevent the guacamole from oxidizing.
   • Dice the tomato and garlic clove and mix them with the avocado.
   • Season with salt, pepper, and, if you like, add chopped fresh cilantro. Reserve in the refrigerator.
2. Prepare the red onion:
   
   • Peel the red onion and slice it thinly. If you prefer to soften its flavor, you can submerge it in water with a little salt and vinegar for a few minutes and then drain it well.
3. Heat the bao buns:
   
   • Steam the bao buns according to package instructions (usually about 8-10 minutes of steaming).
   • If you prefer to make the bao buns at home, you will need flour, yeast, sugar, and milk.
4. Assemble the bao buns:
   
   • Open the bao buns and spread a generous layer of guacamole on the base.
   • Place 2 or 3 pickled anchovies on top and add the red onion slices.
5. Dress and garnish:
   
   • Drizzle a glug of extra virgin olive oil over the ingredients and garnish with a little cilantro if desired.

Mini Puff Pastries Filled with Bonito del Norte, Cheese, and Spinach

Ingredients:

• 1 sheet of puff pastry (can be store-bought or homemade)
• 200 g Pujadó Solano bonito del norte in oil (drained)
• 100 g cream cheese
• 50 g fresh spinach
• 1 small onion
• 1 egg
• Salt and pepper to taste
• Extra virgin olive oil

Instructions:

1. Prepare the filling:
   
   • In a frying pan, sauté the finely chopped onion in a little olive oil until golden and tender.
   • Add the spinach to the pan with the onion and cook until it wilts.
   • Drain the bonito del norte and crumble it with a fork.
   • In a bowl, mix the crumbled bonito with the cream cheese, caramelized onion, and spinach. You can swap the cream cheese for another type of cheese such as goat cheese, mozzarella, ricotta, or even a mild blue cheese for a more intense touch.
   • Season with salt and pepper to taste.
2. Assemble the puff pastries:
   
   • Roll out the puff pastry sheet on a floured surface and cut it into squares or circles of about 8-10 cm, depending on the desired size for your puff pastries.
   • Place a tablespoon of the bonito and cheese filling in the center of each puff pastry piece.
   • Fold the puff pastry in half (like an empanada or over itself) and press the edges firmly with a fork to seal them.
3. Bake:
   
   • Preheat the oven to 200ºC (390ºF).
   • Place the puff pastries on a baking sheet lined with parchment paper.
   • Beat the egg and brush the surface of the puff pastries with the beaten egg so they turn golden and shiny.
   • Bake for 15-20 minutes, or until the puff pastry is golden and crispy.
     Serve the puff pastries hot or warm. You can serve the puff pastries with a yogurt and fresh herb sauce or a light mustard mayonnaise.

Serve the puff pastries hot or warm. You can serve the puff pastries with a yogurt and fresh herb sauce or a light mustard mayonnaise.

Vol-au-vents Filled with Anchovies and Caramelized Onion

Ingredients:

• For the caramelized onion:
  
  • 2 medium onions
  • 1 tablespoon brown sugar
  • Extra virgin olive oil
  • 2 tablespoons balsamic vinegar
• For the vol-au-vents:
  
  • 12 puff pastry vol-au-vents (can be store-bought or homemade)
  • 6-8 Pujadó Solano Santoña anchovy fillets
  • Salt and pepper to taste
  • Fresh parsley or arugula

Instructions:

1. Prepare the caramelized onion:
   
   • Peel and slice the onions into julienne strips (thin strips).
   • In a large frying pan, heat a couple of tablespoons of olive oil over medium-low heat.
   • Add the onions and a pinch of salt.
   • Cook over low heat for about 15-20 minutes, stirring occasionally, until the onions are soft and golden. If you want a sweeter onion, add a tablespoon of brown sugar to the pan at this point and stir well.
   • Add the balsamic vinegar and cook for 5 more minutes, until it evaporates and the onion is well caramelized.
   • Remove from heat and set aside.
2. Assemble the vol-au-vents:
   
   • Place the vol-au-vents on a tray.
   • Fill each vol-au-vent with a tablespoon of caramelized onion.
   • Cut the anchovies into small pieces and place them on top of the caramelized onion in each vol-au-vent. If you want to give the dish a milder touch, you can add a base of cream cheese to the vol-au-vent before placing the caramelized onion.
3. Garnish and dress:
   
   • Drizzle a glug of extra virgin olive oil over the top to enhance the flavors.
   • You can garnish the vol-au-vents with a few fresh parsley or arugula leaves to add a touch of color.

Serve immediately so the puff pastry is crispy.