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salmon and cream cheese pintxo recipe

Smoked Salmon and Cream Cheese Pintxo

This smoked salmon and cream cheese pintxo recipe is the perfect appetizer to prepare for guests! It's a popular Basque dish from the north of Spain.
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Course: Appetizer, pintxos, Tapas
Cuisine: Basque, Spanish
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 pintxos
Author: David Pope


  • 1 baguette
  • 1 pound cold-smoked salmon (a.k.a. Nova lox) (450 grams)
  • 1 pound cream cheese (450 grams)
  • 1 lemon sliced into thin wedges
  • 1/2 cup fresh parsley leaves to garnish


  • Preheat your oven to 375°F (160°C). To prepare the baguette, slice it into 1/3-inch thick pieces and arrange them on a baking tray. Bake for 6-8 minutes or until lightly toasted. Put to one side and let cool.
  • Generously spread the cream cheese on each slice of baguette. Cut the slices or fillet of salmon into pieces the size of the bread slices, and layer over the cream cheese.
  • Serve, garnished with a few fresh parsley leaves and a thin slice of lemon.


  • Pintxos in Basque Country are often as beautiful as they are delicious. To make this simple pintxo truly exciting, you can put some optional toppings on a decorative toothpick and spear the skewer into the center of the pintxo. 
  • Optional toppings: I love making a skewer with a couple of olives, a good quality anchovy, a hard-boiled quail egg (or a quarter of a hard-boiled chicken egg), and a small piece of pickle. Yum!
  • Substitutions: If you can't find smoked salmon or it's too pricey, here in Spain we often substitute smoked trout. It's delicious!
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!