Dessert

Smoked Salmon and Quail’s Egg Baguette Bites Recipe

ByJack Voss November 29, 2025November 29, 2025

Introduction

This elegant smoked salmon and quail’s egg canapé is perfect for entertaining or as a sophisticated appetizer. Combining delicate flavors with a crunchy baguette base, it’s simple to prepare yet sure to impress your guests.

The image shows a small dish with two pieces of toasted brown bread serving as the base layer. On the first piece, there is a visible layer of white cream cheese spread, followed by a thin layer of orange smoked salmon that has a soft, silky texture. On top of the salmon, there is a halved boiled egg with a bright yellow yolk, slightly soft at the center. Anchovy fillets, dark brown and shiny, are placed on the halved egg in a crisscross pattern. The second piece of toast carries thin slices of reddish-brown cured meat layered loosely with some specks of black pepper on top. The whole dish is served on a glossy white plate, sitting on a white marbled surface. There is a woman's hand gently holding one of the pieces of toast. A glass of white wine in a clear glass is faintly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 quail eggs, at room temperature
400g smoked salmon
6 anchovies in olive oil, drained
12 chunky slices of baguette
3 tbsp mayonnaise or aioli

Instructions

Step 1: Put a pan of water on to boil. Place the quail eggs in a small sieve and, as soon as the water reaches a rolling boil, lower the eggs gently into the water. Reduce the heat to a gentle simmer and cook for 3 minutes.
Step 2: Meanwhile, prepare a bowl of iced water. Once the eggs are cooked, drain them and immediately transfer to the iced water to cool. Carefully peel the eggs and cut each in half lengthways.
Step 3: Cut the smoked salmon into 2cm wide strips and slice each anchovy into 4 thin slivers.
Step 4: Spread each slice of baguette with mayonnaise or aioli. Top with a swirl of smoked salmon, half a quail’s egg, and two anchovy slivers.
Step 5: Secure each canapé with a cocktail stick, sprinkle with freshly ground black pepper, and serve immediately.

Tips & Variations

For a softer bread base, lightly toast the baguette slices before assembling.
Substitute anchovies with capers or thinly sliced cucumbers for a milder flavor.
Use lemon zest or a small dill sprig on top for added freshness and aroma.

Storage

These canapés are best served fresh. If needed, prepare the components separately and assemble just before serving to maintain the bread’s crunch. Store peeled quail eggs and smoked salmon covered in the fridge for up to 24 hours.

How to Serve

The image shows a small open sandwich on a piece of crusty bread with a rough texture. The bottom layer is a creamy white spread on the bread. On top of that, there is a thin layer of bright orange smoked salmon, folded loosely. Above the salmon, a halved soft boiled egg with a vibrant orange yolk and white is placed, sprinkled with black pepper. Two small, thin anchovy fillets lie across the egg. The sandwich is held together with a wooden stick and sits on a white plate, all on a white marbled surface. A woman's hand is slightly visible holding a similar sandwich nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the quail eggs in advance?

Yes, you can boil and peel the quail eggs up to a day ahead. Keep them refrigerated in a sealed container and slice just before serving to keep them fresh.

What can I use if I don’t have aioli?

Regular mayonnaise works perfectly as a substitute and provides a creamy base for the canapés.

Smoked Salmon and Quail’s Egg Baguette Bites Recipe

★★★★★

4.8 from 82 reviews

Author: Jack
Total Time: 15 minutes
Yield: 12 servings 1x

Description

A delightful appetizer featuring delicate smoked salmon topped with halved quail’s eggs and flavorful anchovies on crusty baguette slices, enhanced with creamy mayonnaise or aioli. Perfect for entertaining or a sophisticated snack.

Ingredients

Scale

Eggs & Seafood

6 quail eggs, at room temperature
400g smoked salmon
6 anchovies in olive oil, drained

Bread & Spreads

12 chunky slices of baguettes
3 tbsp mayonnaise or aioli

Instructions

Boil the quail eggs: Place a pan of water over high heat and bring it to a rolling boil. Place the quail eggs into a small sieve, then carefully lower them into the boiling water. Reduce the heat to a gentle simmer and cook the eggs for exactly 3 minutes.
Cool and peel the eggs: While the eggs are boiling, prepare a bowl of iced water. Once cooked, drain the eggs immediately and transfer them into the iced water to stop cooking and cool down. Once cooled, carefully peel the shells off the quail eggs.
Prepare the toppings: Cut the peeled quail eggs in half lengthways. Slice the smoked salmon into 2cm wide strips and cut each anchovy fillet into 4 thin slivers.
Assemble the canapé bases: Spread each baguette slice evenly with mayonnaise or aioli to provide a creamy base layer.
Add toppings and garnish: On each bread slice, create a swirl of smoked salmon, place a halved quail egg on top, and arrange 2 slivers of anchovy. Secure each assembled canapé with a cocktail stick to hold the layers together.
Finish and serve: Lightly sprinkle freshly cracked black pepper over each canapé for a subtle spice. Serve immediately as a stylish and tasty appetizer.

Notes

Using room temperature quail eggs helps prevent cracking when boiling.
Ensure the water is gently simmering, not boiling vigorously, to avoid egg shells cracking.
Aioli can be substituted with mayonnaise or flavored mayonnaise for variation.
This appetizer pairs beautifully with dry white wine or sparkling beverages.
For ease of serving, chill the assembled canapés briefly before serving but avoid soggy bread by serving promptly.

Prep Time: 10 minutes
Cook Time: 3 minutes
Category: Appetizer
Method: Stovetop
Cuisine: European

Keywords: smoked salmon, quail eggs, canapés, appetizers, seafood bites, baguette appetizers, easy party food

Jack Voss

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