Egg and Anchovy Salad
Anchovies are small salt water fish shiny and silver in colour native to the Mediterranean. They add a piquancy to any dish and only a few are required to lift the flavours of any dish. They are available predominantly preserved in oil. If you do not use all the anchovies from a tin or a jar, transfer them submerged in oil in a sealed container and place in the refrigerator. If you cannot get hold of anchovies, replace the fish with tuna.
6 hard-boiled eggs, chopped
1 small red onion, finely chopped
2 tbsp washed and finely chopped chives
A bunch of washed and chopped dill, plus extra sprigs, to serve
6 anchovies in oil, chopped and 1 tbsp oil reserved
1/2 tsp ground white pepper
Combine the eggs, onion, chives, dill, anchovies, anchovy oil and ground white pepper. Spread on crispbread, scatter with extra dill and serve.