Great British Chefs: Anchovy and Caviar Toast


September 25, 2019

Great British Chefs: Anchovy and Caviar Toast

Ingredients:

  1. 12 anchovy fillets, in brine
  2. 30g of caviar
  3. 1 lemon, zested and juiced
  4. 1 tsp Cornish sea salt
  5. 200g of cream cheese
  6. 1 pinch of chives, chopped
  7. 1/2 wholemeal loaf
  8. 1 tbsp of thyme leaves 
  9. salt
  10. pepper
  11. 2 tbsp of olive oil

Directions:

  1. Heat the oven to 180°C/Gas mark 4. Slice the bread thinly and cut it into 12 rectangles, approximately the same size as your anchovy fillets
  2. Place the bread on a tray and drizzle with some olive oil and thyme leaves. Finish with a little Cornish sea salt and bake for 4 minutes or until golden and crisp
  3. Put the cream cheese in a food processor, add the lemon zest, lemon juice and some seasoning, and then blitz until smooth. Spoon into a piping bag with a thin nozzle ready for piping
  4. Trim 12 anchovy fillets into neat rectangles, discarding the belly flap and squaring up the ends
  5. Pipe cheese on to each crouton, add an anchovy fillets and finish with a strip of caviar on top. Sprinkle with the chopped chives and serve
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Recipe by Paul Ainsworth
 



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