ANchovy Toast

Servings: 9 Slices

1 tin of full anchovies (I use olasagasti anchoas a la donostiarra which are whole cantabrian anchovies from Spain lightly fried and preserved in an olive oil marinade. You can use fillets if you like but it won’t be as good)

1 lemon

3 slices of white bread cut 2cm thick

Butter

Salt

Ingredients:

  1. Start by cutting your bread I use irrawannas white sourdough sandwhich loaf. Cut 3 pieces 2cm thick, cut off the crusts and cut in to 3 pieces.

  2. Heat a pan on low heat, add roughly 15g butter and add 3 slices of bread, toasting each side until perfectly golden. Repeat until all bread is toasted.

  3. Once toasted let cool slightly. Slice the butter thin and lay it on top of the bread.

  4. I like to slice my anchovies in half longways and place them on the bread with the outside facing up.

  5. Add a nice squeeze of lemon juice to each piece, and grate some lemon zest to sprinkle on top. Then a small crack of salt to each piece.

  6. And you now have the most perfect snack for any occasion paired perfectly with a chilled riesling (Siren riesling 2023 vintage)

Instructions: