Smoked salmon & quail’s egg

Smoked salmon & quail’s egg

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 6 - 8

Tuck in this pintxos-inspired topped bread dish for a flavour of San Sebastian in northern Spain

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
327
protein
19g
carbs
31g
fat
14g
saturates
2g
fibre
2g
sugar
3g
salt
3.4g

Ingredients

  • 6 quail eggs, at room temperature
  • 400g smoked salmon
  • 6 anchovies in olive oil, drained
  • 12 chunky slices of baguettes
  • 3 tbsp mayonnaise or aïoli

You will need

  • 12 cocktail sticks

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Method

  1. Put a pan of water on to boil. Put the eggs in a small sieve and, as soon as the water reaches a rolling boil, lower the eggs into the water. Turn the heat to a gentle simmer and set the timer for 3 mins.
  2. Meanwhile, prepare a bowl of iced water. Drain the eggs and immediately tip into the water to cool. Carefully peel them and cut in half lengthways. Cut the smoked salmon into 2cm strips and cut each anchovy into 4 slivers.
  3. Spread the bread with the mayonnaise or aïoli. Top with a swirl of salmon, a halved quail’s egg and 2 slivers of anchovy. Push a cocktail stick through each piece of bread to hold it all together, sprinkle over some black pepper and serve.

Recipe from Good Food magazine, August 2014

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