Anchoïade
For the 'aperitif' an anchovy purée
served on toast or as a buffet with
raw vegetables

Marché

• 200 g salted anchovy filets (canned or bottled)
• 2 garlic cloves
• 1 teaspoon of vinegar
• 15 cl olive oil, pepper

Preparation

• Clean the anchovy filets, open them length wise and remove the backbone and tail, rinse well.
• Crush the filets with the garlic, pepper and vinegar
• Pour in slowly the olive oil, stirring well
• Serve on slices of toast

keeps well if chilled and covered with olive oil