10mins plus chilling
4 Cold Vegetables
Fish Herbs Hors d'oeuvre Starter Appetizer
fl.oz. Black Olives
tbsp Parsley, chopped
Spring Onions, thinly sliced
few drops of Anchovy Essence
teasp Wine Vinegar
tbsp Olive Oil
Stick of Celery, finely sliced
Hard boiled Egg
and butter to serve
Wash the olives then stone and chop finely them. Combine the chopped olives
and parsley and thinly sliced spring onions in a small
bowl. Mix well.
Blend the anchovy paste and wine vinegar in a small bowl. Add the olive oil
and freshly ground black pepper to taste, and stir
until the sauce is smooth. Add this dressing to
the olive mixture. Toss until well mixed then chill.
Just before serving, stir the finely sliced celery into the olive mixture.
Arrange the 'caviar' in the centre of a dish
garnished with lemon twists and slices of hard-boiled
eggs. Serve with crisp toast fingers and butter.
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