Anchovy Toast

I bought a new cookbook last week (on Bettysday!). Frankly, I'm in need of a little culinary inspiration...

I probably picked the easiest recipe in it - and wow, was it easy. I expected mixed reviews from my family, and I got them, but I was surprised that I actually like anchovy toast. It's quite the staple in Betty Neels' stories (it's in The Moon for Lavinia, for example). I get it now. I can see it being comfort food, especially if you grew up on it. It's quick and simple to make - just keep some in the refrigerator for the next time your RDD needs a midnight snack after spending the evening doing a spot of emergency surgery or gets in late from a trip to Brussels.

Anchovy Toast

2 oz. can anchovy fillets in olive oil, well drained (I patted them with a paper towel after draining)

6 oz. soft butter (original recipe calls for unsalted...I used what I had, which was not)

1 tablespoon finely chopped parsley (again, fresh if you've got it...I didn't, so I used dry)

generous squeeze lemon juice

ground black pepper

4-6 slices of bread

Crush the anchovies to make a thick paste, add the butter, parsley and lemon juice. Mix well, season to taste with black pepper. (I skipped a step and just threw it all in my Braun mini food processor, 'cause that's how I roll). Cover and chill until required.

To serve, toast the bread, trim off crusts, spread anchovy butter, then cut into fingers and serve immediately.

Verdict: While not something I'd like every day, I could see making this occasionally...I might even buy a couple of tins of anchovies to have on hand in my pantry, especially for my 19 year old son. He loves anything salty, and this was definitely salty. My fifteen year old son wasn't nearly as fond of it...he tried one bite and said he'd stick to salmon. Dr. van der Stevejinck is generally not a fan of anchovies - he grudgingly said that this was 'as good as anchovies could be.'