Pintxos: Salmon Nests

4 pinchos

Ingredient Amount
Smoked salmon, chopped 2 slices
Onion, diced 1/2 each
Lettuce leaf, diced 1 each
Mayonnaise mixed with ketchup and tabasco 1 Tbs.
leek, white part only, julienned and deep fried 1/2 each
baguette slices 4 each

Method

  1. Mix salmon, onion, lettuce and mayonnaise mixture. Refrigerate until ready to use.
  2. Divide salmon mixture among baguette slices. Garnish with leeks.

Additional tips

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

© 2017 The Culinary Institute of America