Easy Spanish Tapa – Pintxos Chomin

We had a “International Potuck” day at the office. Everyone drew a country from a hat and I got Spain, so naturally I googled “spanish tapas easy cold” and this is what popped up. Super easy, super delicious, and definitely worth whipping together even if you don’t have an international potluck to attend.

There are no quantities as far as how much of each ingredient to get, just adjust based on how many people you’re trying to serve. 1 baguette will make about 20 servings. Adjust accordingly.

Pintxos Chomin

Ingredients:

Smoked Salmon, thinly sliced
Hardboiled Eggs, sliced
Shrimp, deveined, cooked and cooled
1 small can anchovy filets in olive oil
Baguette
Lemons or Limes
Toothpicks
Directions

 

Chill salmon, eggs and shrimp.

Slice baguette on the diagonal about 1/2″ thick.

Place one slice of smoked salmon on baguette slice and squeeze a few drops of lemon or lime juice on top.

Place slice of hardboiled egg on top of salmon, followed by 1 shrimp and 1 anchovy filet. Sprinkle a few drop of the olive oil from the can of anchovies on top.

Add one more little squeeze of citrus juice and hold together with a toothpick.

Devour.