PINTXO BOREAL

In Spanish language snacks and small portions of food is called "tapa".This expression comes from Andalusia, where small pieces of bread were used as a cover above the wine glasses to prevent flies going in the drink.
In Northern Spain, especially in Basque Country, where this culinary tradition is famous, these small snacks are called "pintxos".In my Ethnic Cook Book, I will combine Nordic and Andalusian products under my culinary trend called: Aroma Aurora Borealis.
Ingredients:
-Finnish cold smoked reindeer meat in slices
-almond paste, made from toasted fresh almonds
-Finnish Aura blue cheese
-yolks from two boiled eggs
-vendice roe from Lapland
Mix well almond paste,blue cheese and egg yolks.Make cones from the meat slices and fill them with the paste. Decorate the tops with roe.

CHEF THOR