Savory Smoked Salmon Bites
This recipe is a gift from José Ramón Elizondo, the creative mind behind Aloña Berri in San Sebastián. His tapas are always a visual and culinary delight. While most of his creations are intricate, this quick and simple smoked salmon bite allows you to enjoy his culinary magic in no time.
Ingrediënten
Servings: 8 tapas
- 2 ounces of finely chopped smoked salmon
- 1 tablespoon of finely chopped dill pickle
- 1 tablespoon of finely chopped scallions
- Mayonnaise to taste
- Freshly ground black pepper
- 2 tablespoons of finely chopped fresh flat-leaf parsley
- 8 thin slices of baguette or long-loaf bread
Instructies
Preparation Time: 15 minutes / Preheat your oven to 450°F.
- Arrange the bread slices on a baking sheet and toast them in the oven for about 5 minutes or until they become crisp.
- In a small bowl, combine the finely chopped smoked salmon, dill pickle, scallions, mayonnaise to your liking, and a touch of freshly ground black pepper.
- Sprinkle 1 tablespoon of the chopped parsley into the mixture.
- (You can prepare this part in advance. )
- Spoon the salmon mixture generously onto each toasted bread slice and sprinkle the remaining 1 tablespoon of parsley over the top.
- Serve at room temperature for a fresh bite, or refrigerate for at least 2 hours and serve chilled.
Notes / Tips / Wine Advice:
Enjoy these Savory Smoked Salmon Bites, an homage to José Ramón Elizondo's creative flair and the exquisite flavors of San Sebastián.
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