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