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Ibérico Mini Gastrobar croquette with salmorejo

Ingredients

Mini Ibérico croquette  5 units
Salmorejo 50g
Hard-boiled egg  50g
Ibérico cebo ham  10g
Chives 5g

Preparation

• Serve with a dollop of salmorejo on top of each croquette.

• Garnish with grated hard-boiled egg, julienned Ibérico ham, and chopped chives.

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