An original, fresh and very easy-to-make starter. Cut the avocados in halves, taking care not to break the shells, which will serve as a container for the filling. Empty the avocados and reserve the pulp, which we mix with peeled and cut cooked prawns and crab sticks. Fill the empty avocados with the mixture and cover them with thousand island dressing to present them. Stuffed Avocado

Taking advantage of the fact that we have made a stew with enough pringá left over to be reused in another dish, we have made these montaditos de pringá. We made the bread rolls to the size of a montadito and, after mixing the elements of the pringá (chorizo, morcilla, pork fat and beef), we served it as shown in the photo. Tasty, tasty, but eat sparingly. Montaditos de Pringá

Excellent starter or first course full of flavour and freshness. The thousand island dressing was made in the Thermomix machine following the recipe in the main book with egg, orange juice, ketchup, brandy, a few drops of tabasco, salt and light oil. Very well adapted to the final dish. The cocktail, or combination of ingredients, will consist of lettuce and other suitable leafy greens cut very small and carrots, pieces of cooked fish and pieces of cooked prawns (several whole prawns to put in the serving, as in the photo) and natural pineapple chunks. Mix the ingredients together and eat. Tropical Prawn Cocktail

A loin of smoked salmon, an avocado, spring onion, a tomato and soy sauce, honey, dill, lemon and chopped chives; these are the ingredients to make and enjoy this refreshing tartare. Cut everything with a knife and patience: the salmon in small cubes (marinated with a mixture of soy, honey and dill), the avocado in small pieces too, mixed with the chopped spring onion and the juice of half a lemon and a couple of slices of tomato for the bed on the plate. Delicious. And served with a few slices of bread, crackers or biscotti. Salmon Tartare with Avocado

This dish is ideal for a tasty, healthy snack. Needless to say, the ingredients must be of high quality so that both flavour and texture are at the desired level. Here we go. We need some white asparagus, canned frigate mackerel (melva) in olive oil, two cloves of garlic, a hot pepper, extra virgin olive oil, a teaspoon of sherry vinegar and salt. First, cut the garlic into slices and the hot pepper into small pieces and fry in a small frying pan with a little olive oil. When they are fried, remove the garlic and hot pepper and place them on absorbent paper. In another larger frying pan, fry the asparagus on the griddle with a little extra virgin olive oil until done. Finally, add the vinegar to the oil in which the garlic and hot pepper have been cooked and add a little salt. Mix well while it heats up. Let's plate the dish. Place the asparagus on the plate and add the fried garlic and hot pepper. Pour the vinegar mixture very hot and place the frigate mackerel on top.  En...