Anchovy Salad

• ½ - ¾ pound salted anchovies
• 1 medium-sized onion, finely chopped
• 2 tablespoons

Wash anchovies in water until liquid is clear; dry them with a clean cloth and remove heads, tails and fins.

Strip anchovy fillets from bones and place in a bowl. Add finely chopped onion, parsley and lemon slices. Combine olive oil and red wine, and pour over the fillets. Season to taste with freshly ground black pepper and marinate anchovies for at least 2 hours before serving.