Anchovies are one of the queens of aperitifs and snacks in bars all over the country. In addition to the traditional skewers, we can prepare canapes and toasts full of flavor with them, as in this recipe in which we have chosen to use a rye bread base.
- Ingredients: whole wheat rye bread, mayonnaise or cream cheese spread, Dijon mustard, anchovies from the Cantabrian Sea, Batavia lettuce, red onion, eggs, black pepper and fresh dill.
- Crafting: put the eggs to cook in a pot with cold water, for 11 minutes from when it starts to boil. Let cool before peeling and slicing. Cut the onion into fine julienne strips and wash the lettuce well. Cut round portions with a round mold or a small glass. Put a base of mayonnaise or cream cheese mixed with a little mustard and black pepper. Assemble each toast by placing a lettuce leaf, a slice of egg, one or two rolled anchovies, a little onion and a dill leaf.