Anchovy Butter Board
The dinner party opener that shocks
A butter board built on a base of whipped salted butter swirled with premium anchovy fillets, capers, and herbs. The dinner party opener that makes people say 'I don't even like anchovies' and then eat the whole thing.
Ingredients
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Hand made picos camperos in a wood fired oven. 6 bags.
- Yurrita Premium Anchovy fillets from the Cantabrian Sea, Spain. 3.5 oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Smoked Paprika from La Vera. 2.5 oz
- Premium Hand-picked Manzanilla Olives from Andalucia | 13 oz
Preparation
- Bring high-quality unsalted butter to room temperature. Whip it with a fork or spatula until light and spreadable. Season with a pinch of flaky salt and a few drops of lemon juice.
- Spread the butter across a flat board or large plate in a thick, uneven layer — you want peaks and valleys, not a smooth surface. Arrange anchovy fillets across the butter in a casual pattern.
- Scatter capers, thinly sliced shallot rings, fresh dill fronds, and a generous crack of black pepper over the butter and anchovies. Drizzle with the anchovy tin oil and your best EVOO.
- Surround with toasted sourdough slices, breadsticks, and crackers. Serve immediately while the butter is still soft enough to spread. Add lemon wedges for squeezing.
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