Friday, 3 June 2011

Anchovy Salad

From The Encyclopedia of World Cookery (1958)

8 anchovy fillets
1/4 lb ham sausage
1/4 lb smoked salmon
1/4 pint prawns
pickled cucumber
1/2 lemon
2 tbsp olive oil
1 tbsp wine vinegar

Mix the oil and vinegar. Arrange the anchovy fillets in the middle of a dish, surround them with slices of ham sausage and smoked salmon and prepared prawns. Pour the oil and vinegar over them. Garnish with pickled cucumber, capers and slices of lemon.

This is a recipe from Germany. Vegetarians could leave out the sausage.

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