Anchovy spread

Philippe Thomassigny
Typical French recipe ideal for snacking and accompanying salads.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 125 grams anchovy, in oil
  • 125 grams anchovy, in salt
  • 3 cloves garlic
  • 1 fig, dry
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon lime juice
  • 8 sprigs celery, washed and disinfected
Preparation
30 mins
0 mins
Low
  • Drain the anchovies and dry them with a paper towel.
  • Peel the garlic and cut it into small pieces.
  • In a mortar or molcajete, mash all the previous ingredients, gradually adding the oil, vinegar, and lemon.
  • When the mixture is homogeneous, serve it in a bowl.
  • Cut the celery into sticks of 10cm each; the diners will dip each stick into the bowl and take a portion.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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