Smoked Salmon and Grated Egg Pintxos

This past New Year's Eve my mate had a party at his place (can you say, "Harbour views"??!!) and we decided to go with a Basque theme with pintxos. Pintxos are somewhat similar to tapas but they are generally served on small pieces of bread and are a big part of the Basque culinary scene. 

I decided to throw together a couple recipes and one was a riff off another dish that I make but modified to be a pintxo-style plate. The primary ingredients are smoked salmon, grated eggs, and creme fraiche. They were definitely a visual star but they must have been pretty tasty as the whole plate disappeared pretty quickly.

smoked salmon pintxos.jpg

To make these yourself you'll need:

  • 6 eggs
  • 500g smoked salmon
  • 1 bottle of salted capers
  • 1 red onion
  • 1 tub of creme fraiche
  • 1 baguette

The recipe is dead simple. Firstly, hard boil the eggs for about 10 minutes and then separately grate the whites and yolks with a Microplane (or simple grater) and set aside.

Rinse the capers and then finely dice the capers and red onion. Chop the smoked salmon to mince-like consistency and leave in the refrigerator for an hour.

Slice the baguette into thin slices. Add a spoonful of salmon to each piece and then sprinkle over the egg yolk, egg white, red onion, and then capers. Top with a dollop of creme fraiche and serve. When you get a whole plate together it's quite a sight!

pintxos plate.jpg