Frozen Anchovy Cream

1. 1

   Line a round 8-inch pie pan or an oblong loaf pan with clingfilm.

2. 2

   Drain anchovies and set a few aside for garnishing.

3. 3

   Mash 10-12 fillets with a fork.

4. 4

   Whip cream.

5. 5

   Mix cream with mashed anchovies and one tablespoon chopped chives.

6. 6

   Season with the pepper.

7. 7

   Pour into prepared pan, cover with cling film and freeze for 12-14 hours (can be kept in freezer for up to one week).

8. 8

   Remove from freezer 1 hour before serving.

9. 9

   Unmold.

10. 10

    Garnish with remaining chives and anchovy fillets, split lenghtwise.

11. 11

    Keep in refridgerator until serving, should be eaten half frozen.

12. 12

    Serve with baked potatoes or dark bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.