Smoked salmon, anchovy and red pepper toasts

Name: Smoked salmon, anchovy and red pepper toasts (Pintxo de la foto)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 5 tbsp white wine vinegar; 200 ml (7 fl oz) extra virgin olive oil; ½ green pepper, seeded and finely chopped; 1 spring onion, finely chopped; 2 red piquillo peppers or 1 ordinary red pepper, seeded and finely chopped; 2 red piquillo peppers or 1 ordinary red pepper, seeded and finely chopped; 1 hard-boiled egg, finely chopped; 4 fresh anchovies marinated in vinegar; 100 g (3½ oz) smoked salmon, cut into 4 slices and rolled into cylindrical shapes; 1 red piquillo pepper (canned and drained), cut into 4 equal parts; 4 wholegrain bread rounds, toasted; 4 fresh anchovies marinated in vinegar

Pintxo de la foto

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This pintxo was originally created for a photo shoot - hence the name ‘Pintxo de la foto’. The intention was to create a great-looking dish, but the result tasted so good that it has remained on Baserri’s menu ever since. Agustina stresses the importance of the quality of the bread, as its texture is an integral part of the pintxo.

Ingredients

Europe
Spain
Pamplona
Fish course
Pescatarian
Basque
Mediterranean

Ingredients

Method