INGREDIENTS
Tapioca base:
• 250 grams of hydrated tapioca flour
• salt to taste
• olive oil to grease the cooking skillet
Filling:
• 200 grams of diced Salmón de Chile
• 1 small onion, chopped
• 1 diced tomato without skin and without seeds
• 1 small finely-grated carrot
• 1 small finely-grated Japanese cucumber
• 1 tsp of black sesame seeds
• ½ packet of coriander leaves, chopped
• 2 tbsp of olive oil
• The juice of 1 Tahiti lemon
• salt to taste
• ground pepper to taste
PREPARATION
Tapioca base:
1. Season the tapioca flour with salt.
2. Place a nonstick skillet over high heat and apply oil with a brush. Use a metal ring of 8cm diameter, to make tapioca circles with 2 tablespoons of tapioca flour each. When one side is firm and changing color, remove the tapioca circle, carefully turn it over, and cook until both sides of the circle are browned.
3. Remove the tapioca circles from the pan and fold them into the shape of a canoe. Let cool in this position.
Filling:
1. Mix all the filling ingredients and season with salt and pepper.
2. Fill the tapioca canoes to form the canapés, placing around 1 tablespoon of filling inside each tapioca canoe, and serve.
