Ideas y recetas con nuestras anchoas

Anchovies are the queens of appetisers and are eaten as snacks in bars all over Spain. In addition to traditional Spanish cocktail-stick appetisers, you can also make canapés and topped toasts that are bursting with flavour - like this recipe in which we've chosen to use a rye bread base.

Ingredients:
· Wholemeal rye bread
· Mayonnaise or cream cheese spread
· Dijon mustard
· Cantabrian anchovies
· Lettuce
· Red onion
· Eggs
· Black pepper
· Fresh dill

Method: 
1. Cook the eggs in a pan with cold water for 11 minutes from the moment it starts to boil.
2. Allow to cool before peeling and slicing.
3. Cut the onion into fine strips and rinse the lettuce well.
4. Cut round portions with a round mould or a small glass.
5. Prepare a base of mayonnaise or cream cheese mixed with a little mustard and black pepper.
6. Assemble each topped toast by placing a lettuce leaf, a slice of egg, one or two rolled anchovies, a little onion and a dill leaf.