Anchovy Spread recipe
information
Soaking the anchovies in milk will draw out the salt. If you still find the flavour too strong, you can dilute it by adding a little natural yogurt.
ingredients
8 anchovy fillets, well drained
semi-skimmed milk, for soaking
24 plump black olives, stoned (seeded)
2 tbsp (30 ml) capers
1 tbsp (15 ml) chopped walnuts
grated rind and juice of 1 lemon
2 tbsp (30 ml) olive oil
1 garlic clove, skinned and crushed
pepper, to taste
low-fat natural yogurt, to taste (optional)
parsley sprig, to garnish
1 wholemeal French loaf sliced and toasted, to serve
semi-skimmed milk, for soaking
24 plump black olives, stoned (seeded)
2 tbsp (30 ml) capers
1 tbsp (15 ml) chopped walnuts
grated rind and juice of 1 lemon
2 tbsp (30 ml) olive oil
1 garlic clove, skinned and crushed
pepper, to taste
low-fat natural yogurt, to taste (optional)
parsley sprig, to garnish
1 wholemeal French loaf sliced and toasted, to serve
method
1. Soak the anchovy fillets for 30 minutes in just enough semi-skimmed milk to cover. Drain and pat dry. Discard the milk.
2. Put the olives, anchovy fillets, capers, walnuts, lemon rind and juice, olive oil and garlic into a food processor or blender and puree until smooth. Add seasoning.
3. For a milder flavour, add a little yogurt.
4. Spoon into a small dish and garnish with a parsley sprig.
5. Serve with toasted French bread.
2. Put the olives, anchovy fillets, capers, walnuts, lemon rind and juice, olive oil and garlic into a food processor or blender and puree until smooth. Add seasoning.
3. For a milder flavour, add a little yogurt.
4. Spoon into a small dish and garnish with a parsley sprig.
5. Serve with toasted French bread.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
