Festive Canapés with Free-Range Eggs
🦀 Crab & Egg Canapés
- 1 Eggsquisite free-range boiled egg
- 18 mini tartlets
- 12 surimi (crab sticks)
- 200 ml homemade mayonnaise
- 200 ml tartar sauce
Instructions: Finely chop the crab sticks and boiled egg. Mix with mayonnaise and tartar sauce until smooth. Fill the tartlets and top with grated egg yolk for decoration.
🍅 Chilled Salmorejo Shots
- 1 Eggsquisite free-range boiled egg
- Ibérico ham shavings
- 3 ripe red tomatoes
- 1/4 garlic clove
- 2 slices of rustic bread
- 50 ml extra virgin olive oil
- Apple cider or sherry vinegar (optional)
- Salt
Instructions: Combine chopped tomatoes, garlic, and bread in a bowl and let sit for 15 minutes. Blend until creamy. Slowly add salt, vinegar, and oil while blending to create a silky emulsion (strain for a finer result). Chill and serve in shot glasses. Garnish with chopped egg and ham shavings.
🍋 Salmon Tartare with Egg & Dill
- 2 Eggsquisite free-range boiled eggs
- 12 round toasts
- 300 g fresh salmon loin
- 1 red onion
- 1 lemon
- Mustard
- Fresh dill
- 3 tbsp olive oil
- Salt
Instructions: Freeze the salmon for 1 hour to make cutting easier. Dice finely and mix with finely chopped red onion, lemon zest (avoid the white part), olive oil, and salt. Spread mustard on the toast, use a ring mold to layer salmon and chopped boiled egg. Remove mold and garnish with fresh dill.
🥚 Scrambled Eggs with Ulloa Cheese & Piquillo Peppers
- 5 Eggsquisite free-range eggs
- 12 slices of Galician-style bread
- Ulloa cheese
- Piquillo peppers
- Butter
- Salt & pepper
Instructions: Toast the bread slices with a bit of butter. In a pan, melt more butter and prepare scrambled eggs with cubes of Ulloa cheese. Season with salt and pepper. Spoon the scrambled eggs onto the toast and top with thin strips of piquillo peppers.