Anchovy Spread

Ingredients

26 gr anchovy fillets
16 ml milk
28 gr butter
16 gr bel paese cheese
5 ml lemon juice
1 gr cayenne pepper
1 gr nutmeg
1 ml pepper sauce
6 gr capers

Instructions

-chopped Hot toast strips Radish slices Watercress sprigs Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels. Chop anchovies finely and put into a bowl with butter and cheese; mix well. Add lemon juice, cayenne, nutmeg and hot-pepper sauce. In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Add capers and mix well. Spread thinly on toast. Garnish with radish slices and watercress. NOTE: This mixture will keep in refrigerator for up to 5 days.