Smoked Salmon and Quail Eggs 6.000

Deb Lindsey for The Washington Post

Jun 8, 2016

This was inspired by pintxos, small toothpicked bar snacks in San Sebastian. Quail eggs always delight; the steaming technique called for here keeps them from being overcooked and makes them easy to peel.

You'll need toothpicks to hold the small piles in place.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 6 quail eggs, at room temperature
  • Twelve 1/2-inch slices crusty baguette
  • 3 tablespoons mayonnaise or aioli
  • 6 thin, wide slices smoked salmon, each cut lengthwise in half (5 to 6 ounces total)
  • 6 good-quality anchovies (drained), each cut into 4 equal pieces
  • Freshly cracked black pepper


Place the quail eggs in a small steamer basket. Seat the basket over a small saucepan of barely bubbling water; cover and steam for 6 to 8 minutes (depending on how well cooked you like the yolks), then remove the basket from the heat. Let cool for 10 minutes in cool water, then peel the eggs and cut them in half lengthwise.

Spread the baguette slices with the mayonnaise or aioli. Top each one with a piece of the salmon, piled to create a kind of nest/platform, then nestle a quail egg half on top. Garnish each tapa with anchovy pieces and pepper. Insert a toothpick to hold each portion together.

Rate it

Recipe Source

Adapted from a recipe on the BBC GoodFood website.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at