Drain the bacalao liver and roughly mash it.

Mix with the mayonnaise until you obtain a smooth cream.

Add the chopped boiled eggs and gently fold together.

Season with grated ginger, piri-piri, and fleur de sel.

Lightly toast the brioche slices.

Spread the bacalao liver cream generously over half of the slices.

Add the sliced cucumber pickles.

Finish with fresh dill and parsley leaves.

Close the sandwiches and cut each one into two or four portions before serving.

Chef’s Suggestion
Add julienned lettuce inside the sandwich before serving.