Devilled Anchovies on Toast
Salty anchovy fillets coated in a spiced butter mixture and served on crisp toast — a bold, savoury starter from the Victorian era.
Table of Contents☕ Ingredients
☕ Method
Ingredients
- 8 anchovy fillets (in oil), drained
- 25 g unsalted butter, softened
- ½ tsp English mustard powder
- A pinch of cayenne pepper
- 4 slices of bread, toasted
Method
- Make the devilled butter
In a small bowl, mix butter with mustard powder and cayenne until smooth. - Prepare the anchovies
Lay anchovy fillets on the toast, two per slice. - Finish
Spread or dot the devilled butter over the anchovies. Place under a hot grill for 1–2 minutes until sizzling. - Serve
Cut toast into fingers or triangles and serve immediately.
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