Anchovy Spread

Name: Anchovy Spread
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; 1/4 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

12 ingredients

10 steps

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
1/4 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

1

Put anchovies into a bowl with milk.
2

Let soak 30 minutes.
3

Drain well, then pat anchovies dry with paper towels.
4

Chop anchovies finely and put into a bowl with butter and cheese; mix well.
5

Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
6

In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally.
7

Add capers and mix well.
8

Spread thinly on toast.
9

Garnish with radish slices and watercress.
10

NOTE: This mixture will keep in refrigerator for up to 5 days.