Starter 2 servings 10 minutes Low difficulty Preparation: Rehydrate the nori sheets by soaking them in a bowl with water for 5 minutes. Cut the salmon into small cubes and drain the seaweed. Beat the eggs and add the salmon and nori seaweed. Heat a little oil in a frying pan and pour the mixture. Cook stirring almost constantly. Remove from heat and let it with the residual heat trying to keep it soft and creamy. Serve the scrambled eggs on a toast and garnish with Bras del Port Charcoal Sea Salt Foam. Ingredients (2 servings): 40 g nori seaweed 4 eggs 75 g smoked salmon Extra virgin olive oil Bras del Port Charcoal Sea Salt Foam Download the sheet of this recipe here.
Beverage 1 serving 5 minutes Low difficulty Preparation: Put a good amount of ice cubes in a large glass. Pour the vodka, controlling the amount so that it is not too strong, and continue pouring the lemon juice, a pinch of the Bras del Port Eco sea salt, the pepper, some drops of the Worcestershire sauce and the Tabasco sauce. Mix everything well using a rod or an elongated spoon and fill with tomato juice. Take a wide glass or tube and decorate the edge with the Bras del Port Sea Salt Foam with Charcoal. Add a piece of celery and a slice of lemon and serve it cold. Ingredients (1 serving): Ices cubes 40 ml vodka 150 ml tomato juice 15 ml lemon juice Worcestershire sauce Tabasco sauce Ground black pepper Bras del Port Eco fine sea salt Bras del Port Charcoal Sea Salt Foam Download the sheet of this recipe here.