Fiona Dunlop

Anchovy and trout caviar toasts

Anchoa con huevos de trucha

banner
Preparation info
  • For

    4

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

This classic Josecho Marañon recipe is a favourite among customers at Bar Txepetxa and it is simple to make at home.

Ingredients

  • 8 anchovy fillets marinated in vinegar
  • 4 slices French bread, freshly toasted
  • 4

Method

  1. For each pintxo, lay 2 anchovy fillets on a slice of freshly toasted French bread.
  2. Place 1 tsp trout eggs in a line down the middle of each toast. Serve immediately.