The perfect snack for any season. It’s simple, fresh, and looks stunning on the table. Yurrita white anchovies or Boquerones are MSC certified Cantabrian anchovies from the Bay of Biscay, Spain.
INGREDIENTS
100gm pack of Yuritta Anchovy
1 lemon
10 caperberries
1 tablespoon extra virgin olive oil
METHOD
I like to put it on a nice white flat plate, laying the white anchovies out, with both skin up and skin down, in an outward pattern like a star. It doesn’t just look pretty but also makes it easy for everyone to help themselves.
Next, I shred some lemon rind, or if you haven't got a shredder, a little grated lemon rind would be enough to make it lemony and zesty. I like to use caper berries, but little capers can be fun on this plate as well, both for decoration and with the anchovy. The caper berries add a bold, briny bite and are easy to pick up.
Lastly, drizzle with a little of the anchovy liquid and a little extra virgin olive oil — no need to add salt.
SERVE TIPS
I like to serve this with little croutons, or if I'm running out of time, I'm just as happy with a little lavosh biscuit. Or just eat on their own with a little fork. It's a perfect sharing plate.