Smoked Salmon and Quail’s Egg Bites on Baguette Recipe

Introduction

This smoked salmon and quail’s egg appetizer is a sophisticated yet simple treat, perfect for entertaining or a special snack. Delicately smoked salmon paired with tender quail eggs and anchovy accents creates a delightful burst of flavors on crusty baguette slices.

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

1. Step 1: Bring a pan of water to a rolling boil. Place the quail eggs in a small sieve and lower them gently into the boiling water. Reduce the heat to a gentle simmer and cook for 3 minutes.
2. Step 2: Meanwhile, prepare a bowl of iced water. Once the eggs are cooked, drain them immediately and transfer to the iced water to cool. Peel each egg carefully and cut in half lengthways.
3. Step 3: Cut the smoked salmon into 2cm strips. Slice each anchovy into 4 thin slivers.
4. Step 4: Spread each baguette slice with mayonnaise or aioli. Arrange a swirl of smoked salmon on top, followed by a halved quail egg and 2 anchovy slivers.
5. Step 5: Secure each piece with a cocktail stick. Finish with a sprinkle of freshly ground black pepper and serve immediately.

Tips & Variations

• Use crusty, fresh baguette slices for the best texture that won’t become soggy too quickly.
• Swap mayonnaise with flavored aioli, such as lemon or garlic, to add an extra zing.
• Add fresh dill or chives on top for a herbal note that complements salmon beautifully.
• For a milder taste, reduce the anchovies or substitute with capers.

Storage

These bites are best enjoyed fresh, but you can prepare the components separately and assemble just before serving. Keep peeled quail eggs and smoked salmon refrigerated for up to 24 hours. Avoid storing the assembled pieces to prevent the bread from becoming soggy. Serve at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken eggs instead of quail eggs?

Yes, you can use chicken eggs; however, quail eggs provide a more delicate size and flavor that complements the smoked salmon well. If using chicken eggs, consider slicing them into smaller pieces.

How do I peel quail eggs easily?

After boiling, plunge the quail eggs into iced water to cool completely. Gently tap and roll each egg on a hard surface to crack the shell, then peel carefully starting from the wider end where there is usually an air pocket.

Smoked Salmon and Quail’s Egg Bites on Baguette Recipe

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★★★★★

4.5 from 113 reviews

• Author: Jake
• Total Time: 13 minutes
• Yield: 12 canapés 1x

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Description

Delightful smoked salmon and quail’s egg canapés featuring creamy mayonnaise and salty anchovies on crusty baguette slices, perfect for elegant appetizers or party snacks.

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Ingredients

Scale 1x2x3x

Quail Eggs & Seafood

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

Base & Spread

• 12 chunky slices of baguette
• 3 tbsp mayonnaise or aioli

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Instructions

1. Boil the Quail Eggs: Place a pan of water on the stove and bring it to a rolling boil. Put the 6 quail eggs in a small sieve and carefully lower them into the boiling water. Reduce the heat to a gentle simmer and cook the eggs for exactly 3 minutes to achieve soft but set yolks.
2. Cool and Peel: While the eggs are cooking, prepare a bowl of iced water. Once the timer goes off, remove the eggs from boiling water and immediately transfer them to the iced water to stop the cooking process and cool completely. Then gently peel the eggs without cracking the delicate whites.
3. Cut Ingredients: Slice each peeled quail egg in half lengthwise. Cut the smoked salmon into strips about 2cm wide. Cut each anchovy fillet into 4 thin slivers to distribute evenly on each canapé.
4. Assemble Canapés: Spread mayonnaise or aioli evenly over each baguette slice. Arrange a generous swirl of smoked salmon on each piece, top with one halved quail egg, and add 2 anchovy slivers per slice. Secure each canapé with a cocktail stick to hold layers together.
5. Finish and Serve: Lightly sprinkle freshly ground black pepper over the assembled canapés. Serve immediately to enjoy the fresh textures and rich flavors.

Notes

• Use room temperature eggs to ensure even cooking.
• Cooling eggs quickly in iced water helps in easy peeling and perfect texture.
• Choose freshly sliced baguette for best texture and flavor.
• Mayonnaise can be substituted with aioli for a garlicky twist.
• Adjust anchovy quantity if you prefer less saltiness.

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

Keywords: smoked salmon, quail eggs, canapés, appetizer, party food, anchovies, baguette, mayonnaise, aioli