Smoked anchovies

In this preparation, the anchovies are smoked at a low temperature, resulting in a slow-cooked fillet.

Smoked anchovies

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olive oil

Preparation method

  • Remove the innards, heads, and tails from the anchovies.
  • Rinse the fillets under running cold water and place on sheets of kitchen towel to dry.
  • Salt the fillets, lay on kitchen paper, and refrigerate for three hours.
  • Smoke the fillets for about fifteen minutes at 50°C.
  • Cover the warm fillets with olive oil and place in the refrigerator.

Serving suggestions

  • Serve with a cold crème of potato and a preparation of beetroot.
  • As a basis for a flavoured butter.

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