SARDELLEN
This classic appetizer, Sardellen, offers a rich and savory flavor profile with a delightful texture. The recipe combines the briny intensity of salted anchovies with creamy butter, creating a satisfying spread. Served on toasted crackers or bread, this dish is a simple yet elegant treat, perfect for a light lunch or a sophisticated snack.
Ingredients
- 1/4 pound Salted anchovies
- Water (Quantity estimated (not specified in original recipe))
- 1/2 pound Unsalted butter (Originally 'sweet butter'. Substituted with unsalted butter for modern preference.)
- Crackers or bread (Quantity estimated (not specified in original recipe))
- Egg, grated yolk (Quantity estimated (not specified in original recipe))
- Egg, grated white (Quantity estimated (not specified in original recipe))
Instructions
- 1Place the salted anchovies in a bowl and cover them with water. Soak overnight, approximately 12 hours.
- 2The next morning, remove the anchovies from the water. Bone the anchovies. Place the boned anchovies in a clean cloth and press until dry. Chop the anchovies very fine, almost to a paste.
- 3In a bowl, stir the butter to a cream. Add the finely chopped anchovy paste to the butter and mix well until combined.
- 4Serve the anchovy mixture on toasted crackers or bread. Sprinkle with the grated yolk and white of an egg.
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