Tapas Salmon with Egg and Mayo
Pintxos Salmon con Huevo y Mayonesa
You should really try out this beautiful Basque tapas recipe that consists of a slice of crispy long bread loaded with a slice of smoked salmon, a slice of hardboiled egg, some grated egg, a small dot of mayonnaise for garnishing, and all held together by the traditional toothpick.
This style of tapas on bread is very common in the tapas bars and tapas restaurants of San Sebastian, Bilbao and other places in the Basque Country where in the Basque language they are called "pintxo".
Pintxos Salmon con Huevo - Tapas made with Salmon, Egg and Mayonnaise
Pinchos Recipe Ingredients
For this Basque tapas recipe you will need the following ingredients:
|a bit of|
|small dot of|
|Smoked Salmon, thinly sliced;|
|Hardboiled Eggs, grated;|
|Black Pepper, fresh from the mill;|
|Long Bread, as fresh and crispy as possible;|
|Lemonjuice or Limejuice.|
The above quantities should be enough to make eight to ten pinchos, depending on the thickness of the smoked salmon.
Basque Tapa Salmon with Egg on Bread
Preparation of these Basque pinchos with salmon and egg is really very easy:
Put all ingredients and plates etc. in the fridge for an hour or so to cool down before you start;
Load a slice of bread with the salmon and slice of egg;
Use a teaspoon to put a dot of grated eggwhite over the slice of hardboiled egg;
If you like, a few droplets of lemon juice or lime juice over the salmon;
If you like, a dash of ground black pepper over the egg;
Next comes a nice little dot of mayonnaise for garnishing;
Stick a toothpick through all ingredients to keep things together, it's part of the tradition, and it makes it a true Pincho!
These pintxos with fresh bread and salmon will keep quite well for an hour or so when stored in the fridge, but best is to serve them immediately!