Anchovy and smoked salmon toasts

Name: Anchovy and smoked salmon toasts (Anchoa salmón ahumado)
Cuisine: Spanish
Ingredients: 8 anchovy fillets marinated in vinegar; 4 slices French bread, freshly toasted; 8 anchovy fillets marinated in vinegar; 2 slices smoked salmon, cut into strips

Anchoa salmón ahumado

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

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

Europe
Spain
Donostia-San Sebastian
Fish course
Pescatarian

Method

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