Description
An easy appetizer served at José Andrés’ Bazaar Meat in Las Vegas. This recipe can easily be scaled.
Ingredients
Scale
- 40 grams (1.4 ounces) Jamon Iberico de Bellota Ham
- 4 grams (0.14 ounces or a small spoonful on each taco) Tobiko- Japanese fish roe or a favorite caviar
- 1 sheet toasted Nori
- 0.04 grams maldon sea salt, or to taste
Instructions
- Slice 4 pieces of Bellota off the bone. About 3.5/4 inches long and 10 grams a piece.
- Place the Nori on the paper-lined slate like in the picture.
- Top each piece of Nori with the sliced Bellota.
- Top each of the Bellota with the caviar in the center.
- Top the caviar with some sea salt.
- Category: Appetizer
- Cuisine: Fusion