Pinchos with Egg Fish Salad (Pinchos de Ensalada de Pescado y Huevo)

Posted in 15-30 minutes, Cold, Easy, Fish, Tapas

Great tasting, easy to make egg fish salad. Tasty enough to be served as an appetizer or complemented with a salad.

You can also use tuna, but be aware that the taste of tuna is rather overwhelming – therefore any kind of white fish will do.

Serve with a cool glass of dry white wine.

Print Recipe
Pinchos with Egg Fish Salad (Pinchos de Ensalada de Pescado y Huevo)
Prep Time 10 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
Instructions
  1. Boil the eggs until hard and let them cool down.
  2. Cook or bake the fish and let it cool down.
  3. Slice the spring onions into thin pieces.
  4. In a bowl, mix the fish with the sliced spring onions, a lot of mayonnaise and some dijon mustard.
  5. Add some salt for seasoning.
  6. Slice the bread and generously apply the fish mixture.
  7. Decorate with half a hard boiled egg, some fresh dill and black pepper.
Recipe Notes
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