Anchovy and Caper Salsa by M. Kuehn

You can spoon this onto a slice of your favourite bread, toasted, or use it as a dip for fish dishes, in particular tuna.

TIP Feel free to play around with the ingredients – dips and salsas are not an exact science and they just need to reflect your preferences.

I love making edible gifts and it’s a lovely thing to give when you visit friends for dinner.

Makes a small jar that you can refrigerate for a week.

Good handful of flat leaf parsley

zest and juice of half a medium lemon

2 cloves of garlic, peeled  and bashed

2 tbs of  capers

4 anchovies

8 green olives

1 small banana shallot, peeled

2 tbs white wine vinegar

10 tbs extra virgin olive oil

sea salt

Simply place everything into a processor and pulse for one minute. Spoon into a jar and refrigerate till needed.


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