Angel Zapata Martin's ensaladilla rusa recipe is a glorious take on this classic tapas dish, with luxurious Bontio del Norte flakes stirred through the potato salad. Serve with bread picos, available from Spanish delis.
Using a fork, roughly smash together the Bonito del Norte and hard-boiled egg. Add the chopped spring onion, chives, baby gem, olives and avocado and mix in the mayonnaise, along with the potatoes and peas. Place the mixture in the fridge to chill
Once cold, divide between ring moulds on plates to ensure a neat finish. Top with the piquillo peppers, anchovies and piparrak peppers. Sprinkle with chopped chives, drizzle over a little extra virgin olive oil and serve with bread picos or croutons
