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Anchovy and caviar toast

Anchovy and caviar toast

Anchovy and caviar toast

PT30M

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1
Heat the oven to 180°C/Gas mark 4. Slice the bread thinly and cut it into 12 rectangles, approximately the same size as your anchovy fillets
  • 1/2 wholemeal loaf
2
Place the bread on a tray and drizzle with some olive oil and thyme leaves. Finish with a little Cornish sea salt and bake for 4 minutes or until golden and crisp
  • 2 tbsp of olive oil
  • 1 tbsp of thyme leaves
  • 1 tsp Cornish sea salt
3
Put the cream cheese in a food processor, add the lemon zest, lemon juice and some seasoning, and then blitz until smooth. Spoon into a piping bag with a thin nozzle ready for piping
  • 200g of cream cheese
  • 1 lemon, zested and juiced
  • salt
  • pepper
4
Trim 12 anchovy fillets into neat rectangles, discarding the belly flap and squaring up the ends
  • 12 anchovy fillets, in brine
5
Pipe cheese on to each crouton, add an anchovy fillets and finish with a strip of caviar on top. Sprinkle with the chopped chives and serve
  • 1 pinch of chives
  • 30g of caviar

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