Anchovy and caviar toast
This anchovy and caviar toast recipe from Paul Ainsworth makes fun, fishy canapés for any special occasion. Make sure you buy the best quality caviar you can afford for this dish.
Ingredients
- 12 anchovy fillets , in brine
- 30g of caviar
- 1 lemon , zested and juiced
- 1 tsp Cornish sea salt
- 200g of cream cheese
- 1 pinch of chives , chopped
- 1/2 wholemeal loaf
- 1 tbsp of thyme leaves
- salt
- pepper
- 2 tbsp of olive oil
Equipment
- Food processor or blender
- Piping bag with a thin nozzle
Method
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
4
Trim 12 anchovy fillets into neat rectangles, discarding the belly flap and squaring up the ends
- 12 anchovy fillets , in brine
Discover more:
Go to Comments
Anchovy and caviar toast
