Smoked salmon & quail’s egg

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

  • Prep:15 mins
    Cook:5 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 327
  • fat 14g
  • saturates 2g
  • carbs 31g
  • sugars 3g
  • fibre 2g
  • protein 19g
  • salt 3.4g


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


  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 ai?oli. 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.

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