Last summer we made a huge road trip all across the Europe and visited the Basque Country as well. A city called San Sebastian is one of the most culinary places in the world containing several Michelin star restaurants in addition to thousands of tapas bars. And we enjoyed what the city had to offer. Small alleys are packed with tapas bars full of fresh pintxos, red wine and local beer. What more can you wish?
After returning back home we made these pintxos and thought back our wonderful 5500 km (3500 mi) journey. The pintxos are easy to make and taste like heaven! They bring you straight to the alleys of San Sebastian!
Ingredients for Bonito Mousse Pinxtos with Smoked Salmon
- 1 can of bonito or tuna – lata de bonito
- 2 tablespoons of cream cheese – queso Philadephia
- 2 tablespoons of mayonnaise –mayonesa
- sea salt – sal marina
- ground black pepper – pimienta negra
- 2 shallots – chalotes
- spring onions – cebolletas
- 2 teaspoons of red peppers grounded – pimiento rojo
- quail eggs – huevos de codorniz
- cold smoked salmon – salmón ahumado
- black caviar – caviar negra
- green olives – aceitunas
- freshly baked baquette – baquette
Drain excess oil from the bonito (or tuna). Mix cream cheese, mayonnaise, bonito and chopped shallots to make the mousse. Season with sea salt and peppers.
Bring the water into boil and boil the eggs for about 3 minutes. Replace the boiling water with cold one and let them rest for few minutes.
The the cream cheese mousse on the breads. Serve half of the batch with cold smoked salmon, caviar and quail eggs and half with olives and spring onions.