10 mins
Super easy
serves 8
About the recipe
The canning process for the anchovies used here is totally different from any other fish – these little beauties are cured in salt barrels for six months before being cleaned and tinned, giving them that incredible, deep flavour. They’re caught in the North of Spain, where dedicated fishermen catch them in a sustainable way, and honestly, it’s worth paying a bit more for that top-notch quality.
Ingredients
1 small clove of garlic
1 x 45g tin of Fish Tales anchovies in olive oil
1 tablespoon baby capers in brine
5 cornichons
1 tablespoon Dijon mustard
1 big bunch of mixed soft herbs, such as flat-leaf parsley, basil, mint (60g)
1-2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
Method
- Peel the garlic, then very finely chop it with the anchovies, capers and cornichons. Put it all into a bowl and mix with the mustard.
- Pick your chosen selection of herb leaves and finely chop them, then add to the bowl and stir in with the vinegar and oil. Add little splashes of water until you have a lovely spoonable consistency, then season to perfection with sea salt and black pepper.
- Serve right away, or keep covered in the fridge until needed, where it will keep happily for up to 3 days. Great drizzled over everything from spring’s first new potatoes to griddled butternut squash, and grilled fish to barbecued lamb or steak.
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