Salmon with Egg, Shrimp & Anchovie
This classic Basque tapas recipe is well known under the name of the restaurant in San Sebastian that has made it famous: "Pintxo Chomin". This pincho consists of a slice of crispy long bread, loaded with a slice of smoked salmon, a slice of egg, a fair sized shrimp, and a strip of anchovie.
Pintxos Chomin: Salmon with Egg, Shrimp and Anchovie on Long Bread
For this Basque pinchos recipe you will need the following ingredients:
|1 small can|
|Smoked Salmon, thinly sliced;|
|Shrimps, cooked, cooled and cleaned;|
|Anchovie Filets in olive oil;|
|Long Bread, as fresh and crispy as possible;|
|Lemonjuice or Limejuice;|
The above quantities should be enough to make about eight to ten pinchos, depending on how thick the salmon has been sliced.
Preparation of these Basque pinchos with salmon and egg is really very easy:
Put all ingredients and plates etc. in the fridge to cool down well before you start;
Load a slice of bread with the salmon, egg, shrimp and anchovie;
If you like, a few droplets of lemon juice or lime juice over the salmon and the shrimp;
If you like, a few droplets of olive oil over the anchovie;
Stick a toothpick through all ingredients to keep things together, it's part of the tradition, and it makes it a true Pincho!
These tapas with fresh bread, salmon and shrimp will keep quite well for an hour or so when stored in the fridge, but best is to serve them immediately!