Smoked Salmon and Cream Cheese Pintxo

salmon and cream cheese pintxos on a board.

5 from 2 votes

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 that everyone will love.

Prep Time10

Total Time10

Course: pintxos

Cuisine: Basque

Servings: pintxos

Calories: 233.99kcal

Author: Lauren Aloise

Ingredients

For the Pintxos

1 baguette
1 pound cold-smoked salmon also called Nova Lox
1 pound cream cheese

Optional Garnishes

1 lemon sliced into thin wedges
½ cup fresh parsley leaves optional

US Customary - Metric

Instructions

Preheat the oven to 375°F (160°C).
Slice the baguette into ⅓-inch thick pieces and arrange them on a baking tray. Bake for 6-8 minutes or until lightly toasted. Set aside to 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.
Garnish each pintxo with a few fresh parsley leaves and a thin slice of lemon and serve immediately.

Notes

Use good, cold-smoked smoked salmon (also called Nova lox). The slices are usually layered on top of each other, so peel them apart gently. If you buy the fillet whole, use a sharp knife to slice it horizontally when it's cold from the fridge.
If you can't find smoked salmon or it's too pricey, here in Spain we often substitute smoked trout. It's delicious!
Pintxos in Basque Country are often as beautiful as they are delicious. To make this simple pintxo 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. Options that are popular in the Basque country include salted anchovies, caviar, pickles, and capers.

Nutrition