ANCHOVY CANAPES

Ingredients

• 4 rounds rounds of white bread (Cut into rounds using a round cookie cutter or a glass. Each round should be roughly 5–7 cm (2–3 inches) in diameter.)
• 8 fillets boneless anchovies (Two fillets per round of toast. Use oil-packed or salt-packed anchovies; if salt-packed, rinse and pat dry before use.)
• 2 yolks yolks of hard-boiled eggs (Hard-boil the eggs, then separate the yolks and crumble or push through a fine sieve for an even sprinkle.)
• 1 pinch white pepper (Use ground white pepper. A light dusting is all that is needed.)
• 1 slice per round lemon (Cut thin slices of lemon for garnish — one slice per canape round.)

Instructions

1. 1Place your eggs in a small saucepan and cover with cold water. Bring to the boil over medium heat, then reduce to a gentle simmer and cook for 10 minutes. Once done, transfer the eggs to a bowl of cold water and leave for 5 minutes — this stops them cooking further and makes them easier to peel. Peel the eggs, carefully cut them in half, and remove the yolks. Set the yolks aside on a small plate. Using a fork or the back of a spoon, crumble the yolks into fine, even pieces — or press them through a fine-mesh sieve for a more delicate texture. Discard or reserve the whites for another use.
2. 2While the eggs are cooling, cut your bread into rounds using a round cookie cutter or the rim of a glass approximately 5–7 cm (2–3 inches) in diameter. Place the rounds on a baking tray or directly in a toaster. If using an oven grill (broiler), toast under a medium-high heat for 2–3 minutes per side, watching closely, until the bread is a nice, even golden-brown on both sides. If using a toaster, toast to a medium-brown setting. Remove and allow to cool slightly on the tray — they should be firm and crisp all the way through, not soft in the centre.
3. 3Lay the toasted bread rounds flat on your work surface or a serving plate. Place two boneless anchovy fillets on top of each round of toast, laying them neatly — you can place them side by side or in a slight cross pattern. If your anchovy fillets are packed in oil, gently pat them with a piece of kitchen paper to remove excess oil before placing them on the toast.
4. 4Take the crumbled or sieved hard-boiled egg yolks you prepared in step 1 and sprinkle them evenly over each anchovy-topped toast round. Use your fingers or a small spoon to distribute the yolk across the surface. The yolk should lightly coat the anchovies and the toast, adding colour and a rich, mellow flavour to each canape.
5. 5Using ground white pepper, lightly dust each canape with a small pinch. White pepper has a milder, slightly earthy heat compared to black pepper and blends visually with the pale egg yolk topping. Be careful not to overdo it — a very light dusting is all that is needed to season the canapes without overpowering the delicate anchovy flavour.
6. 6Cut the lemon into thin, neat slices — one per canape round. Place a slice of lemon on or beside each canape as a garnish. The lemon adds a bright, fresh visual contrast and guests can squeeze a little juice over their canape if desired. Serve immediately while the toast is still crisp.