Ortiz anchovy and nasturtium sandwich, Montpellier butter


You'll need

12 thin slices light rye bread For brushing: olive oil 12 Ortiz anchovies, at room temperature 24 small nasturtium leaves (see note)   Montpellier butter 2 tbsp (firmly packed) each chervil, tarragon and flat-leaf parsley 2 tbsp (firmly packed) each coarsely chopped watercress and spinach 125 gm softened butter 30 gm capers in brine, drained 15 ml mild olive oil 3 cornichons ½ soft-boiled egg ½ golden shallot, finely chopped

Method

  • 01
  • For Montpellier butter, blanch herbs, watercress and spinach until just wilted (30 seconds; see cook’s notes p234), drain, refresh, drain, squeeze out excess moisture. Process with remaining ingredients in a food processor until well combined (2-3 minutes), season to taste, refrigerate until required. Bring to room temperature before using. Makes about 1 cup.
  • 02
  • Preheat oven to 160C. Trim bread slices into 2cm x 10cm fingers, place on an oven tray lined with baking paper, brush with olive oil and bake until crisp and lightly toasted (10-12 minutes). Cool to room temperature, then spread generously with Montpellier butter, top each with an anchovy and 2 nasturtium leaves, season with freshly ground pepper and serve.
Note Nasturtium leaves are available from select greengrocers.

This recipe is from the September 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

NV Equipo Navazos “I Think” Manzanilla, Jerez, Spain.

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