Salmon with Cheese and Anchovy
Pinchos Salmon con Queso y Anchoa
This Basque tapas recipe consists of a slice of crispy long bread loaded with a slice of smoked salmon wrapped around a dot of cream cheese garnished with a roll of anchovy filet.
This style of pinchos on bread is very common in the tapas bars and restaurants of San Sebastian, Bilbao and other places in the Basque Country where in the Basque language they are called "pintxo".
Tapas Salmon with Cream Cheese and Anchovy
Tapas Recipe Ingredients
For this Basque tapas recipe you will need the following ingredients:
|Smoked Salmon, thinly sliced;|
|Long Bread, as fresh and crispy as possible;|
|Toothpicks, large size;|
|Lemonjuice or Limejuice.|
The above quantities should be enough to make eight to ten pinchos, depending on the thickness of the smoked salmon.
Smoked Salmon wrapped around Cream Cheese and garnished with Anchovy
Preparation of these Basque tapas with Salmon, Cream Cheese and Anchovy is really quite easy:
Before you start, put all ingredients and plates that you are going to use in the fridge to cool down for an hour or so;
Roll strips of Anchovy filet and stick the Anchovy rolls halfway on toothpicks;
Use a tablespoon and tableknife to make lumps of Cream Cheese about the size of a cherry;
Spread a rectangular slice of Smoked Salmon on a plate, slide a lump of Cream Cheese on top of the Salmon, and roll the Salmon around the lump of Cream Cheese;
Stick the Salmon roll on a toothpick right next to the Anchovy roll;
Stick the loaded toothpick in a slice of Long Bread, align the Salmon roll and the Anchovy roll, and if necessary slide the Salmon roll and the Anchovy roll down until the Salmon touches the bread;
And Bob's your uncle!
These tapas 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!