Try this Anchovy Spread recipe, or contribute your own.
Suggest a better descriptionPut anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels. Chop anchovies finely and put into a bowl with butter and cheese; mix well. Add lemon juice, cayenne, nutmeg and hot-pepper sauce. In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Add capers and mix well. Spread thinly on toast. Garnish with radish slices and watercress. NOTE: This mixture will keep in refrigerator for up to 5 days.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 38 | ||
Calories from Fat: 35 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 34.6mg | 1 % | |
Potassium 64.4mg | 2 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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