A party treat fit for guests with an appreciation for zesty, fishy freshness
Serves: 4 (as a starter or drinks-attendant snack)
Ingredients:
30ml (2 tbsp) finely chopped fresh flat-leaf parsley
15ml (1 tbsp) finely grated lemon rind
30ml (2 tbsp) very finely chopped red onion
Extra-virgin olive oil, as needed
Quality salt, to taste
4-5 slices ciabatta, bolo or sourdough bread, toasted
10-12 plump white anchovy fillets, sliced
Freshly ground black pepper, to serve
Lemon wedges, to serve
Method:
1)Mix the parsley, lemon zest and onion with enough oil to form a luscious relish the thickness of pesto. Season with salt to taste. Cover and set aside for at least 5 hours for flavours to infuse.
2) Toast bread just before assembling and cut into bite-sized pieces.
3) Top each piece with a slice of anchovy and a dollop of relish.
4) Grind some black pepper over and serve with lemon on the side.
