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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 Cassyjean - Torrington, CT May 22, 2009 15 min 30 min 45 min

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