15 Jun Surimi Pintxo with Canned Alaska Wild Salmon and Smoked Alaska Wild Salmon
Surimi Pintxo with Canned Alaska Wild Salmon and Smoked Alaska Wild Salmon
Ingredients
- 4 mini brioche buns
- 120 g surimi chopped or shredded
- 100 g canned Alaska wild salmon drained
- 60 g mayonnaise
- 10 g Dijon mustard
- 30 g finely chopped pickles
- 20 g finely chopped piparra peppers
- 40 g smoked Alaska wild salmon cut into small slices
- 5 g chopped chives
Instructions
- Slice the mini brioche buns and lightly toast them so they are warm on the outside and soft inside.
- Drain the canned Alaska wild salmon well and gently flake it, maintaining some of its texture.
- Finely chop the surimi, pickles, and piparra peppers into even pieces.
- Mix the mayonnaise with the Dijon mustard. Add the surimi, canned Alaska wild salmon, pickles, and piparra peppers. Fold gently until a moist filling is obtained, taking care not to turn it into a paste.
- Adjust the seasoning with salt only if necessary, considering the saltiness of the canned salmon, smoked Alaska wild salmon, and pickled ingredients.
- Fill each mini brioche with the surimi and canned Alaska wild salmon mixture.
- Top with a small slice of smoked Alaska wild salmon.
- Serve topped with chopped chives.
Notes
Recipe courtesy of Chef Emilio Ortega.
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