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Anchovy Spread

 

26

Yield

6

servings

Prep

60

min

Cook

0

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 ounces anchovy fillets
drained
1 tablespoon milk
2 tablespoons butter
softened
1 ounce bel paese cheese
*
1 teaspoon lemon juice
3 pinch cayenne pepper
*
3 pinch nutmeg
ground
*
¼ teaspoon red hot pepper sauce
*
2 teaspoons capers
drained, finely chopped
*
1 x bread
hot, strips, toasted
*
1 x radishes
slices
*
1 x 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 purée 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 5480% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 450mg 19%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 3% Vitamin C 1%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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