These are pintxos which are tapas from Northern Spain, where you are supposed to eat only 2-3 mouthfuls of each food. Anyway this is a combination of what I had on hand. And it worked quite well together. I like the idea of grilled peaches, like on a pizza or something but these are fresh and the texture works well with the silky salmon. It's great as party canape, you could stick with the Spanish theme and serve it with potato tortilla that I made with mint (Nigella's recipe) and some sangria or make some fizzy seasonal sloe berry gin.
Recipe posted by blackpoppy