Frozen Anchovy Cream Recipes

FROZEN ANCHOVY CREAM

Steps:

• Line a round 8-inch pie pan or an oblong loaf pan with clingfilm.
• Drain anchovies and set a few aside for garnishing.
• Mash 10-12 fillets with a fork.
• Whip cream.
• Mix cream with mashed anchovies and one tablespoon chopped chives.
• Season with the pepper.
• Pour into prepared pan, cover with cling film and freeze for 12-14 hours (can be kept in freezer for up to one week).
• Remove from freezer 1 hour before serving.
• Unmold.
• Garnish with remaining chives and anchovy fillets, split lenghtwise.
• Keep in refridgerator until serving, should be eaten half frozen.
• Serve with baked potatoes or dark bread.

CREAMY ANCHOVY DIP

Steps:

• Combine all ingredients until smooth except anchovies, folding in last.
• If using anchovy paste mix in after creaming other ingredients into mixture.
• Cover and refrigerate 2 hours.
• I have made this with dried parsley and one stalk minced green onion when I was out of dill weed with great results, and I always use light mayo & sour cream myself.
• Serve with raw vegetables, crackers or toasted baguette slices.
• Try using some different fresh vegetables like snow peas, jicama or yellow squash, for example.