My F&W
quick save (...)
Salami-Egg Canapés. Photo © Antonis Achilleos
© Antonis Achilleos

Salami-Egg Canapés

  • ACTIVE: 20 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: Makes about 5 dozen
  • FAST
  • MAKE-AHEAD

Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine, which celebrates Austrian art and recipes like this.

  1. 5 large eggs
  2. Ice
  3. 6 ounces sliced spicy salami
  4. 1/4 cup mayonnaise
  5. 2 tablespoons Dijon mustard
  6. 5 cornichons, plus thinly sliced cornichons for garnish
  7. 8 thin slices of German dark wheat bread—crusts removed, toasted and cut into 1 1/2-inch squares
  8. Capers and chopped fresh herbs, for garnish
  1. In a medium saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes. Drain the eggs and immediately fill the pan with cold water. Add ice and let the eggs stand until chilled. Drain the eggs, peel and coarsely chop.
  2. In a food processor, combine the eggs, salami, mayonnaise, mustard and whole cornichons; pulse until smooth.
  3. Spread the salami mixture on the toast squares. Garnish with the sliced cornichons, capers and herbs and serve.
Make Ahead The salami spread can be refrigerated overnight.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.