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Spread Tapas a la Salamanca (3-4 people)
Potes (Spain), August 2016

During a hot summer night at a campsite in Salamanca (Spain) we spent a few hours to create a camping version of a 'Spread Tapas'. The condition is that you have a small kitchen machine at your disposal. We have a small (700 millilitre) food processor that is operated by hand, by means of a pull cord (Zyliss Easypull food processor). We made an Eggplant Spread, an Avocado-Salmon Spread, Pesto, Humus and a Mackerel spread. We enjoyed the spreads with bread.

The ingredients for the Spread Tapas dishes

Spanish Eggplant Spread

- 1 large eggplant
- Salt
- Olive oil
- 2 cloves garlic (chopped)
- 2 spring onions (chopped)

- Cut the eggplant is thick slices.
- Sprinkle the slices with salt and let them drain for 30 minutes.
- Rinse the eggplant slices with water and dry them with kitchen paper.
- Fry the slices in olive oil over medium heat fire until they are golden coloured.
- Remove the eggplant slices from the pan and let them cool.
- Bake in same pan with a little oil, the garlic and 2 spring onions until the onions are soft.
- Place all ingredients with some parsley in the food processor and grind the whole to a creamy paste.

Avocado-Salmon spread

- 100 grams of cream cheese with herbs
- 2 avocados (pitted and chopped)
- 200 grams of smoked salmon (cut into pieces)

- Grind/mash the two avocados with about 100 grams of cream cheese (with herbs) until creamy paste.
- Blend the 200g chopped smoked salmon through the cheese.


- 1 fresh basil plant
- 4 tablespoons pine nuts (optional: sunflower seeds)
- 40 grams of Grana Padano cheese (chopped)
- 3 cloves garlic
- 2 tablespoons olive oil

- Wash the leaves of the fresh basil.
- Roast 4 tablespoons of pine nuts (optional sunflower seeds) in a pan.
- Grind in a food processor about 40 grams of Grana Padano cheese with the basil, the roasted pine nuts and 3 cloves of garlic, into a smooth paste.
- Add olive oil to make it smooth.

Open air kitchen on Salamanca's campsite


- 400g chickpeas (from a jar or tin)
- 2 teaspoons tahini
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 large clove of garlic (crushed)
- Salt
- Pepper

- Rinse 400 grams canned chickpeas / pot with water.
- Keep the drained chickpeas liquid from the can or jar.
- Grind in a food processor: the chickpeas, 7 tablespoons of chickpea liquid, tahini, lemon juice, olive oil, garlic and salt and pepper to a smooth paste.

Mackerel spread:

- 1 can of mackerel (drained)
- 100 grams of cream cheese with herbs

- Mash the mackerel with a fork and mix it with the cream cheese (with herbs) to a paste.

Getting rid of the Avocado's pitt
The cook in het Spain-shirt
Our manual-driven food processor
The cook and the result

Our Spread Tapas dishes with bread and a fresh tzatziki


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