Anchovie Recipe

Prepare salt-packed anchovies

If using salt-packed anchovies, rinse them under cold running water to remove excess salt. Pat dry with paper towels. Lay fillets on a cutting board and remove any remaining bones by running the tip of a knife along the center of each fillet; discard bones.

If using olive oil-packed anchovies instead, simply drain them from the oil and reserve 1–2 teaspoons of the oil for later use; pat fillets dry gently on paper towels.

Place the prepared anchovy fillets on a small plate and drizzle with 2 tablespoons extra virgin olive oil. Let rest at room temperature for 10–15 minutes to soften and marry flavors before serving or making paste.

Make the paste

On a small cutting board, smash the garlic clove with the flat side of a knife and finely mince. Chop the rinsed anchovy fillets roughly and transfer to a small bowl or mortar. Add the minced garlic, rinsed capers, lemon juice and a pinch of black pepper. Using a fork, mortar and pestle, or the back of a spoon, mash the mixture until it forms a relatively smooth paste. Taste and adjust with a little more lemon juice or olive oil (add up to 1 teaspoon olive oil at a time) if needed to loosen consistency.

If you prefer an ultra-smooth paste, pulse the ingredients briefly in a small food processor or use an immersion blender, scraping down sides once, until smooth.

Toast bread or crackers until golden and warm.

Spread a thin layer of the anchovy fillets or anchovy paste on each slice. Sprinkle with chopped parsley and a light grind of black pepper. Serve with lemon wedges for squeezing over just before eating.

Leftover anchovies or paste can be stored in a small airtight container in the refrigerator for up to 1 week; cover surface with a thin layer of olive oil to preserve.