Smoked salmon is added to the gilda to provide creaminess and a smoky touch that softens the whole without losing the essence of the pintxo. Rolled together with anchovy, guindilla pepper, and olive, it creates a silkier and more delicate bite than the classic gilda, ideal for those who want to enter the world of pintxos with a gentler flavor.
Norwegian smoked salmon has the same purpose as anchovy: a deep flavor, a silky texture, and an infinite ability to combine with acidic flavors. Capers replace the guindilla pepper with their salty-acidic note, and pickles provide the crunch that olives lack. The result is a Nordic gilda in a Basque format — a fusion that works because the principles of balance are universal.
Ingredients
- 200g Norwegian smoked salmon slices (we use Gourmet Handmade Cantabrian Anchovy Gilda)
- 12 large capers (surfines or capuchinas)
- 12 cornichon pickles in vinegar
- Long pintxo skewers
- Juice of half a lemon
- Fresh chopped dill
Step-by-step preparation
- Cut the smoked salmon into strips about 3 cm wide. Each strip should be long enough to roll onto itself and form a compact cylinder on the skewer. If the slices are very thin, use two overlapping.
- Drain the capers and pickles. Large capers — surfines or capuchinas — are ideal because they have presence on the skewer. Small ones get lost. Skewer: pickle, salmon roll, caper at the tip as a finish.
- Squeeze a few drops of lemon onto the assembled gildas — not a stream, just a few drops to activate the salmon's fat. Sprinkle with very finely chopped fresh dill. Serve immediately: smoked salmon dries out quickly outside the package.
The house trick
The quality of smoked salmon is everything. Look for cold-smoked Norwegian salmon with a silky texture and intense salmon color. If it releases water when touched or has a plastic sheen, it's not good. And the dill: it has been salmon's natural complement for centuries in Scandinavia. Don't replace it with parsley — it's not the same.
Buy it at BacalaloGourmet Handmade Cantabrian Anchovy Gilda€9.90 · 24-48h refrigerated delivery →Frequently asked questions
Does salmon replace anchovy?
No, it accompanies it. The beauty lies in the dialogue between the delicate smokiness of the salmon and the salty, intense flavor of the Cantabrian anchovy.
Which smoked salmon should I choose?
A good quality one, with thin, fatty slices, that rolls well onto the skewer and adds creaminess.
Can it be prepared in advance?
Yes, assembled they can last a couple of hours refrigerated. Take them out a while before serving so they are not too cold and all the nuances can be appreciated.
