ANCHOVY TOAST TREAT

NO FISH SPREAD PLEASE! BY EATING ANCHOVIES, YOU INCREASE YOUR INTAKE OF OMEGA 3 FATTY ACIDS AS WELL AS CALCIUM AND SELENIUM. HERE THE COMBINATION OF THE PIQUANT PICKLED CUCUMBER CONTRASTS PERFECTLY WITH THE OILY ANCHOVY. SERVE THE TOAST WITH DILL AND A TOUCH OF CHILLI; THESE FLAVOURS WILL BRING YOU BACK FOR MORE.

TOASTER – BOWL

1 cup finely cubed cucumber

3 Tbsp finely chopped onion

2 tsp chopped fresh dill

2 tsp water

2 tsp sugar

4 tsp white wine vinegar

½ cup chopped bottled anchovies

4 tsp lemon juice

4 tsp chopped fresh parsley

a small pinch chilli

4 slices sourdough bread

butter for spreading

salt and pepper to taste

extra fresh dill and basil for garnishing

thinly sliced cucumber for garnishing (optional)

1.In a bowl, mix the cucumber, onion, dill, water, sugar and vinegar together. Allow to marinate for approximately 15 minutes.

2.Meanwhile, mix the chopped anchovies, lemon juice, parsley and chilli together.

3.Toast the sourdough slices and then butter the toast before spreading with the anchovy mix. Season to taste.

4.Place the marinated cucumbers and onion on top of the anchovies. Garnish with extra dill and basil, and a few rolls of the cucumber slices, if using.