Ensaladilla rusa

Boil the potatoes and carrots in a large pan until very tender. Throw in the peas for the last 3 minutes as you want them ‘al dente’

Strain the vegetables and set aside to steam and dry

Very finely chop the spring onions, chives, baby gem and olives, setting aside some of the chives to garnish. Dice the avocado

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