The dominant flavour comes, of course, from the anchovies. I am fond of these salty little creatures - melted into pasta or meat dishes they add a depth of umami flavour. But straight out of a jar (or tin) their hairy, slippery texture and over-ripe fishy taste does nothing for my palate. I've never really liked them on pizza or in a nicoise.
And whilst I love a good gherkin me, the flavour from these vinegary green mini cucumbers gets lost in the fishy pungency of the anchovy.
Maybe if I chopped up the anchovies and/or melted them into a paste this would work?
How I made it
- Toast bread
- Butter toast (or drizzle with the oil from the anchovies)
- Slice and put gherkins on top of the toast
- Top with anchovies (I used ones in olive oil from a jar)
- Melt the anchovies in a pan before spreading onto hot buttered toast with the gherkins on top
- Use boquerones - authentic Spanish marinated anchovy fillets which aren't hairy (bony) and have a softer, more delicate flavour
