Anchovy spread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Anchovy fillets, drained |
| 1 | tablespoon | Milk |
| 2 | tablespoons | Butter, softened |
| 1 | ounce | Bel Paese cheese |
| 1 | teaspoon | Lemon juice |
| 3 | pinches | Cayenne pepper |
| 3 | pinches | Ground nutmeg |
| ¼ | teaspoon | Hot pepper sauce |
| 2 | teaspoons | Capers, drained, finely chopped |
| Hot toast strips | ||
| Radish slices | ||
| Watercress sprigs | ||
Directions
Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels.
Chop anchovies finely and put into a bowl with butter and cheese; mix well. Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Add capers and mix well.
Spread thinly on toast. Garnish with radish slices and watercress.
NOTE: This mixture will keep in refrigerator for up to 5 days.