Pintxo Chomin Recipe

Toast slices

Preheat oven to 200°C (400°F). Lightly brush both sides of the 8 bread slices with 2 tbs olive oil. Place on a baking sheet and toast in the oven 6–8 minutes, flipping once, until edges are golden and crisp. Remove and let cool slightly.

While still warm, spread about 1/2 teaspoon of softened butter on each slice to add richness and help the topping adhere.

Cook eggs

Place 3 large eggs in a small saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat and let sit 9–10 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes to stop cooking.

Peel and slice

Peel the eggs and slice each into 6 thin rounds (about 18 slices total). Pat slices dry on paper towel to remove excess moisture.

In a small bowl combine 3 tbs creme fraiche, zest and a quick squeeze of juice from 1/2 lemon, 1/2 finely minced shallot, 1 tsp drained capers (roughly chopped if large), 1 tbs finely chopped dill, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Stir until combined and taste; adjust lemon, salt or dill as desired.

Spread about 1 full teaspoon of the dill creme on each toasted bread slice, leaving a small border.

Fold or loosely roll thin slices of smoked salmon and place a generous portion (about 25 g) atop the creme on each slice. Arrange 2–3 egg rounds on top of the salmon per pintxo so the egg and salmon are both visible.

Finish each pintxo with a few small caper pieces if desired, a small sprig of dill, and a pinch of smoked paprika if using. Add a couple of microgreens or a small piece of watercress for freshness.

Optional: thread each pintxo with a cocktail pick to hold layers together for serving.

Arrange pintxos on a platter. Serve immediately with lemon wedges on the side for guests to squeeze over the salmon, and additional creme fraiche if desired.