Anchovies puff pastry rolls

The third nibble for the party was these anchovies puff pastry rolls that everybody raved about. Thank goodness!, as I hadn’t tested the recipe beforehand.The whole reason I made these was to honour the host who is a serious anchovy lover. Luckily the others liked them too.

The recipe is courtesy of Swedish chef Leila Lindholm, with a few changes; I used puff pastry instead of pizza dough to get a crispy flaky snack. And it really worked.

(Picture courtesy of TV4/Recept.nu; I was to slow to photograph these.)

Anchovies puff pastry rolls, makes about 40

2 rolls ready made butter puff pastry 

200 g softened salted butter

4 garlic cloves

4-6 anchovies fillets, finely chopped

2 tbsp honey

plenty of grated parmesan 

a large bunch of fresh oregano, chopped 

a large bunch of rosemary, chopped 

a little black pepper 

Mix all the ingredients apart from the puff in a bowl. Roll out the pastry and spread a thick even layer of butter on top. Roll into a tight roll from the long edge and cut into 1 cm thick rolls. Place on parchment paper on a tray and bake for 200C until golden and crisp, approx 10 minutes. Serve immediately.

‘Lertallrikasill’ (eggs, anchovies and dill on toast)

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This mixture of boiled eggs, anchovies, red onion, dill and butter is a classic Swedish dish called lertallrikasill (herring on clay plates). It’s quite similar to gubbröra but instead of sourcream or creme fraiche binding everything together this dish is held together with butter (eve better, right?!).  Delicious!

Lertallrikasill, serves 3 as a starter

3 small slices of white bread, toasted (granary or German rye bread works well too) 

3 semi-hardboiled eggs 

1 tin anchovies fillets

1 red onion

dill 

50 g salted butter

Chope eggs, anchovies, red onion and dill and place in a bowl. Melt the butter and let it cool a little. Mix into the eggs. Season to taste with white pepper (salt is not needed). Divide between the bread slices and serve.