I bought these thinking they would be more like a Spanish anchovy that you can eat alone vs. a salted sardine that you use to melt into food.
Put these on a piece of sourdough and they are as salty as any anchovy I’ve ever had.
Are some people interested in eating these as is? If not, why roll them with capers if they will just go in a sauce or something like that?
by Lobster_Roller
17 Comments
I haven’t tried this caper roll specifically, but I will easily eat salt cured chovies as is. but I acknowledge I have an aggressive relationship with salt (and vinegar). so yea add in a salty caper and imma smash
Maybe with some creamed cheese on a bagel
I have a sad love affair with anchovies. I love them and i can eat multiple tins of them. But if I eat just one tin I put on 5 lbs that takes me the best part of a week to get out of. So I only have them maybe once a month.
That said, I’d polish that tin and every drop of oil in it on crunchy sourdough toast or a hearty cracker.
I will say also had these. So salty. I tried to put them on pizza and still far to salty.
I feel like the only way to balance these is with cream cheese on an unsalted cracker.
Chopsticks.
Update: I slipped them into a gyro with lots of tzatziki. Was fine but really not my thing.
On pizza
I have at least a can of these a week. This morning I just ate them with a fork out of the can. Sometimes I’ll add crackers. That’s usually it
Ive had thse and they were just TOO salty for me. Over the top.
Mouth
Recently came across this dressing/salad that I’m looking forward to trying
https://cooking.nytimes.com/recipes/1019568-arugula-salad-with-anchovy-dressing?unlocked_article_code=1.eE8.uz76.IH5PozC4X0Bw
Did these once with a dab of sour cream on a triscuit. Tasty!
Mix it with some green salad. Or eat them to give extra punch with some more bland fish like mackarel or cod.
In a dry gin martini.
On avocado toast
With a fork
On some plain white rice with maybe a lil chili oil