Saussoun

Almond and Fennel Anchovy Spread Served with Croutons

Preparation info
    • Difficulty

      Easy

Appears in

By Mireille Johnston

Published 1990

  • About

An unusually refreshing spread on toast, a fine dip for raw vegetables, and a fragrant sauce for Pâtes aux Oeufs.

Ingredients

  • 2 to 3 tablespoons olive oil
  • 1 cup finely chopped almonds
  • 12

Method

Using a mortar and pestle* and adding a little olive oil, mash the almonds, anchovies, fennel, and mint or basil to make a paste. Mash only a portion of these ingredients at a time, transferring each batch of paste to a bowl.

Toast the slices of bread under the broiler, turn them over and sprinkle with a