Anchovies Salad
- 16 anchovy fillets
- 1 tablespoon capers
- 8 olives
- 2 vinegar pickles
- 1 1/2 ounce smoked salmon (lax)
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 1/4 cup meat stock (bouillon)
- 1 teaspoon prepared English mustard
- white pepper
- 1/2 lemon sliced
- 1 tomato sliced
Rinse and clean the anchovy fillets, mash them and place along-side the capers in a sald bowl. Remove stones from the olives; slice pickles thinly; cut the salmon in fine strips. Place these three ingredients in order around the mashed anchovy fillets, and cover the whole with a marinade of the oil, vinegar, stock, mustard and white pepper. Garnish with slices of lemon and tomato.
Submitted by May 22, 2009
15 min
30 min
45 min