Crostini with salmon and quail eggs, a delicious appetizer not to be missed. Not only is it very cute to bring to the table during Christmas Eve dinner, but it is also very simple and quick to make. The only difficulty, if you can call it that, is the cooking of the eggs, which being so small and fragile always give a bit of thought. After various trials, however, I managed to find the right times. If you want to know more, read: How to boil quail eggs. If you don’t like star-shaped molds, or have others, feel free to use those because they will be delicious anyway.
I leave you the links to other tasty and cute appetizers:
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 16 stars
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients
- 3.5 oz smoked salmon
- 8 quail eggs
- as needed white bread
- as needed mayonnaise
- 1 lemon zest
Tools
- 1 Saucepan
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Cookie Cutter star-shaped
- 1 Parchment Paper
- 16 Toothpicks
Preparation
Immediately put the quail eggs in cold water inside a saucepan, and when it starts to boil, cook for only 4 minutes. Once the necessary time has passed, and not beyond, drain them and dip them in a bowl with ice water, so they cool down immediately. Once completely cold, we can peel them by tapping them gently on the ends and rolling them under the palm of the hand to apply light pressure, which will crack the shell. This way it will be easier to remove the shell.
With a star-shaped cookie cutter, cut 16 crostini from the slices of white bread (I used whole grain with seeds). I chose the purple size, but each of us can decide according to our needs.
Place the stars on a baking tray lined with parchment paper and brush them with a touch of oil. Bake in a preheated oven at 355°F and cook for about 4 minutes or until they are golden brown. At the end of cooking, remove from the oven and let cool.
Cut all the hard-boiled quail eggs in half and make 16 pieces from the smoked salmon slices.
Spread a touch of mayonnaise on each crostini (as much as you like), place a portion of smoked salmon on top, and finally half an egg.
Secure everything with a toothpick and arrange all the canapés on a cake stand or serving tray.
Serve our Crostini with salmon and quail eggs immediately, but not before sprinkling them with grated lemon zest.
Tips
We cannot store the crostini in the fridge as they would soften, losing all freshness.
However, we can prepare all the necessary ingredients in advance and assemble them only at the last moment.
The toasted bread can be kept in an airtight glass or ceramic container or in the bread’s paper bag.
If we don’t have star-shaped molds, we can use the ones we like the most.
If we don’t have star-shaped molds, we can use the ones we like the most.
