Anchovy and caviar toast

Name: Anchovy and caviar toast
Total time: 30 min
Ingredients: 12 anchovy fillets, in brine; 30g of caviar; 1 lemon, zested and juiced; 1 tsp Cornish sea salt; 200g of cream cheese; 1 pinch of chives, chopped; 1/2 wholemeal loaf; 1 tbsp of thyme leaves; salt; pepper; 2 tbsp of olive oil

by Paul Ainsworth

Item 1 of 1

Canapé
easy
4
30 minutes

★ ★ ★ ★ ★

5.00

This anchovy and caviar toast recipe from Paul Ainsworth makes fun, fishy canapés for any special occasion. Make sure you buy the best quality caviar you can afford for this dish.

First published in 2015

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Ingredients

Metric

Imperial

12 anchovy fillets, in brine
30g of caviar
1 lemon, zested and juiced
1 tsp Cornish sea salt
200g of cream cheese
1 pinch of chives, chopped
1/2 wholemeal loaf
1 tbsp of thyme leaves
salt
pepper
2 tbsp of olive oil

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Equipment

Food processor or blender
Piping bag with a thin nozzle

Method

Heat the oven to 180°C/Gas mark 4. Slice the bread thinly and cut it into 12 rectangles, approximately the same size as your anchovy fillets

1/2 wholemeal loaf

Place the bread on a tray and drizzle with some olive oil and thyme leaves. Finish with a little Cornish sea salt and bake for 4 minutes or until golden and crisp

2 tbsp of olive oil
1 tbsp of thyme leaves
1 tsp Cornish sea salt

Put the cream cheese in a food processor, add the lemon zest, lemon juice and some seasoning, and then blitz until smooth. Spoon into a piping bag with a thin nozzle ready for piping

200g of cream cheese
1 lemon, zested and juiced
salt
pepper

Trim 12 anchovy fillets into neat rectangles, discarding the belly flap and squaring up the ends

12 anchovy fillets, in brine

Pipe cheese on to each crouton, add an anchovy fillets and finish with a strip of caviar on top. Sprinkle with the chopped chives and serve

1 pinch of chives
30g of caviar

First published in 2015

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Paul Ainsworth

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.

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