Anchovy, tapenade and onion toasts

Name: Anchovy, tapenade and onion toasts (Lomos de anchoa con pâté de olivas)
Cuisine: Spanish
Ingredients: 2 tbsp lemon juice; 8 anchovy fillets marinated in vinegar; 1 small onion, finely chopped; 3 tbsp tapenade; 8 anchovy fillets marinated in vinegar; 4 slices French bread, freshly toasted

Lomos de anchoa con pâté de olivas

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

An intense-tasting pintxo - the one none of your guests will be able to forget! Delicious as an appetiser.

Ingredients

1 small onion, finely chopped
2 tbsp lemon juice
8 anchovy fillets marinated in

Europe
Spain
Donostia-San Sebastian
Starter
Fish course
Pescatarian

Method

Marinate the onion in the lemon juice for at least 2 hours.
For each pintxo, put 2 anchovy fillets on a slice of freshly toasted slice of French bread, cover with 2 tsp of tapenade, then sprinkle with the chopped onion. Serve immediately.