100 g/3 1/2 0z canned anchovy filets in oil, drained
300 g/11 02 canned tuna in oil, drained
150g/5 oz butter, softened
juce of 1 lemon, strained
olive oil, for brushing
salt and pepper


1.Put the anchovies and tuna in a food processor and process to a purée. Scrape into a bowl, stir in the lemon juice, then the butter.
2.Season with salt and pepper and mix well. Brush a mould with olive oil, spoon in the mixture and smooth the surface.
3.Chill in the refrigerator for at least 3 hours. Just before serving, turn out on to a serving dish and garnish with strips of smoked salmon and Italian pickles.

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