Egg and Anchovy Salad

Egg and Anchovy Salad

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.

 

Serves 4

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.

 

 

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