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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
