One Hour Anchovy Or Russian Sushi |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Since I am on the roll with the anchovies today, here is my favorite summer snack - freshly salted anchovy. Eat like a pro - sourdough bread, sweet ripe tomato, cucumber, scallions, and feta cheese are great company for Russian sushi Ingredients:
1 lbs fresh anchovy/sprats. it is imperative that the fish is very fresh. discard all the fish that looks like it's been eaten by other fish, squashed or damaged. |
kosher salt |
Directions:
1. Behead and gut the anchovies using a spoon or your own long nails. Rinse well.
2. Lay fish in layers in a glass container, sprinkling them generously with coarse salt
3. Cover and refrigerate for at least one hour. Don't keep in salt longer than 8 hours.
4. Rinse lightly before serving - to remove the excess salt.
5. You can absolutely eat this fish with the back bone, but if you are not sure, remove the back bone - it will come out very easily
6. To enjoy this snack like a pro, serve it along side of fresh tomato salads, with sourdough bread, feta cheese, fresh cucumber, young Vidalia onions, or with fried new potatoes.
|
|