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Ingredients:

200 g smoked trout
190 g cream cheese
1 tbsp lemon juice
1 tsp grated lemon zest
20 cucumber slices
Cayenne pepper and paprika to taste

Preparing:

Liquefy cream cheese with trout, pepper and the juice and lemon zest until well blended.
Pour the mixture into a pastry sleeve.
Spread the mousse on cucumber slices and sprinkle with paprika.

Ingredients:

225 g lean bacon, rinded and chopped
1 1/2 cup fresh white bread crumbs
1 small onion, chopped
1 egg white
1 tbsp chopped fresh marjoram
Grated rind of 1 lemon
Paprika, to dust

Preparing:

Preheat the grill.

Process the bacon with onion, bread crumbs, marjoram, lemon rind and egg white.
Season to taste with pepper and process briefly.

Divide the bacon mixture into 8 equal portions and form a fat sausage.
Dust with paprika and cook for 10 minutes over hot coals, turning frecuently.

Ingredients:

1 kg jumbo shrimps
1/4 kg gouda or swiss cheese, chopped
150 g butter
1 cup shrimp broth
1 cup cream
3/4 cup flour
1/4 cup chopped nuts
1/4 cup Peruvian yellow hot sauce
1/4 cup white wine
3 eggs
2 tomatoes, chopped
1 onion, chopped
1 garlic clove, crushed
1 tbsp paprika
Salt y pepper

Preparing:

Cook the onion, garlic and nuts with the butter.
Add the paprika, hot sauce and tomato and cook for 5 minutes.
Add flour and cook for 3 more minutes.
Add the white wine and shrimp broth and season to taste.
Add shrimps and cook for 3 minutes.
Add the cheese and cream.

Ingredients:

300 g unsalted cod
150 g bread
1 1/2 litre of water
4 tbsp olive oil
1 tbsp vinegar
1 tbsp paprika
3 garlic cloves, chopped
Salt and pepper

Preparing:

Cook cod in water for 3 minutes.
Take it off the wayer, chopped and reserve the water.
Cut the bread into pieces.
Cook all ingredients together with the cod water for 5 minutes.

Ingredients:

200 g Emmentaler cheese, shredded
30 g cream
1 egg
4 slices bread
1 pinch paprika
Salt and pepper

Preparing:

Mix the cheese with the cream, egg, paprika, salt and pepper.
Spread over the bread.
Bake at 200ºC (400ºF) for 5 minutes.

Ingredients:

4 corn cobs
2 sweet potatoes, scrubbed but not peeled
2 tbsp butter, melted
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1/2 tsp chilli powder

Preparing:

Preheat the grill.

Mix all the spices together.
Remove the husks and silks from the corn cobs, then cut each one into 4 equal chunks.
Cut sweet potatoes into thick slices.

Brush the corn and sweet potatoes with melted butter and sprinkle with some spice mix.
Cook over medium-hot coals, turning frencuently for 15minutes.
Brush with more melted butter and srpinkle with extra spice mixture during cooking.

Ingredients:

2 pounds red potatoes, peeled and quartered
1 1/2 cups water
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
1 ounce slice bread, toasted
2 garlic cloves
1 tbsp tomato paste
1 tbsp olive oil
1 tsp paprika
3/4 tsp salt
1/4 tsp fresh ground black pepper
1/8 tsp powdered saffron

Preparing:

Preheat oven to 200ºC (400ºF).

Combine potatoes with 1 1/2 tsp olive oil, 1/2 tsp salt and pepper in a baking dish and toss well.
Arrange potatoes in a single layer in dish and set aside.

Bring water to the boil.
Stir in the tomato paste and saffron.
Remove fron heat and set aside for 1 minute.
Pour tomato mixture over the potatoes and sprinkle with paprika.

Cover and bake for 40 minutes.
Uncover potatoes, stir and bake for 25 more minutes.

Process 1 1/2 tsp olive oil, 1/4 tsp salt, almonds and remaining ingredients until well-blended.
Top potatoes with the mixture and serve.

Ingredients:

15.8 ounces (2 cans) black-eyed peas, drained
1/2 cup fresh lemon juice
1/3 cup tahini (sesame-seed paste)
3 garlic cloves, peeled
1 tsp groun cumin
1/2 tsp salt
1/2 tsp paprika

Preparing:

Process all the ingredients until smooth.
Serve with chips or pitas.