Egg and Anchovies Crispbread Topping

Egg and Anchovies Crispbread Topping
Serves 4
6 hard-boiled eggs, finely chopped
2 tbsp finely chopped red onion
2 tbsp finely chopped chives
¼ cup finely chopped dill, plus extra sprigs, to serve
6 anchovies in oil, chopped and 1 tbsp oil reserved
4 slices crispbread
lemon halves, to serve
Combine the eggs, onion, chives, dill, anchovies, anchovy oil and ½ tsp ground white pepper. Spread on crispbread, scatter with extra dill and serve with lemon halves.
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