Pintxo: Tomato Mould With Smoked Salmon

4 pinchos

Ingredient Amount
Medium tomato, skin removed, diced 1 each
Onion, diced 1 each
Dates, pitted and minced 4
Smoked salmon slices 4
Olive oil 1 tsp
Worcestershire sauce 1 tsp
Salt to taste
Leek, juilenned and fried 1 each
Baguette slices, 1/2" thick and toasted 4 each


  1. Crystallize the onion in oil and one spoon of sugar.
  2. Mix the tomato with the dates and the cooled onion. Season with the olive oil, Worcestershire sauce and salt.
  3. Sppon the tomato mixture onto the toasted bread and a lay a smoked salmon slice over it. Garnish with fried leeks.

Additional tips

Recipe credit: Chef Patxi Bergara of Bergara Bar in San Sebastian, Spain

© 2018 The Culinary Institute of America