One way to enjoy Anchoa del Cantábrico Nardín anchovies is on a slice of toast. With this appetiser, we can appreciate the taste of the anchovies accompanied by the crunchy texture of the toast and the miso flavour so characteristic of oriental culture.
Preparation: 20 minutes
Season: All year
• 60g Nardín Cantabrian Anchovy
• 1 slice of ready sliced bread
• 1 tbsp sunflower oil
• 2 tbsp Japanese mayonnaise
• 3 tbsp red miso
• 1 tbsp pea shoots
Toast the slice of bread in a frying pan over a medium heat with sunflower oil.
Cut the anchovies into small pieces.
Alternately add drops of mayonnaise and miso to the toast, then add the sliced anchovy to the miso drops. Finally, position the pea shoots on the mayonnaise drops.