Ajoblanco with smoked sardine and evoo jam

• 150 gr of peeled almonds
• 75 gr of breadcrumbs from the day before
• A garlic clove
• 20 ml of vinegar
• 100 ml of Arbequina EVOO
• 500 ml of cold wáter
• Salt
• 4 smoked sardine fillets
• 2 cloves of black garlic
• Pobill Ecològics EVOO jam
• Borage flowers

Elaboration:

• Soak the breadcrumbs in the cold water.
• Put the breadcrumbs soaked in the water, the garlic clove without the germ, the almonds, the vinegar and the salt in the blender glass. Blend until you get a homogeneous cream.
• Incorporate the oil little by little, as if it were a mayonnaise, so that it emulsifies.
• Taste and rectify salt if necessary. Keep in the refrigerator to keep it fresh until serving time.
• Clean the smoked sardine loins, removing any bones and cut them into cubes or small pieces.
• Cut the black garlic cloves into thin slices.

Chainring mounting:

• Serve the ajoblanco in a deep plate or bowl.