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
