200 g/7 oz salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
1 white bread slice, crusts removed, soaked in cold water for 10 minutes
2 tablespoons chopped fresh flat-leaf parsley
½ small onion, chopped
1 clove garlic, chopped
50 g/2 oz capers, chopped
1 fresh red chilli, de-seeded and chopped
6 tablespoons olive oil
3 tablespoons white wine vinegar
4-6 rye bread slices
butter, for spreading


1.Place the anchovy fillets in the base of a dish.
2.Squeeze out the bread and mix with the parsley, onion, garlic, capers and chilli, then beat in the olive oil and vinegar.
3.Pour this sauce over the anchovies and leave to stand for a day.
4.Just before serving, toast the rye bread, spread with butter and top with the anchovy mixture.

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