Recipe

12 pieces of smoked salmon
3 Piquillo pepper cut in julienne
12 pieces of pickled white anchovies
3 oz of chopped egg vinaigrette
12 pieces of buttered petit pain au lait or your favorite bread

Method

Grill the buttered bread in a hot pan until golden brown on both sides
Top the bread with a slice of smoked salmon
Top the salmon with some Piquillo pepper julienne
Garnish with 1 fillet of pickled anchovy

Place the toast in the center of a small plate and drizzle with ½ oz of chopped egg vinaigrette

Chopped Egg Vinaigrette

Recipe

¼ cup red wine vinegar
1 oz diced shallots
1 oz Dijon mustard
1 oz white sugar
½ cup olive oil
Salt and pepper to taste
1 hard boiled egg chopped fine
1 teaspoon chopped thyme leaves

Method

Combine the vinegar, shallots, mustard and sugar and whisk well
Slowly add the olive oil and whisk to incorporate
Season with salt and pepper

Garnish the dressing with chopped eggs and thyme leave

Recipe Overview