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Fiona Dunlop

Anchovy and smoked salmon toasts

Anchoa salmón ahumado

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Preparation info
  • For

    4

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

A simple, subtle yet extravagant-tasting pintxo. Use the best smoked salmon you can find.

Ingredients

  • 8 anchovy fillets marinated in vinegar
  • 4 slices French bread, freshly toasted
  • 2

Method

  1. For each pintxo, lay 2 anchovy fillets on a slice of freshly toasted French bread.
  2. Top each toast with a little mound of smoked salmon strips. Serve immediately.

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