ANCHOVY DRESSING

By Anne-Sophie Rayment

This is yet another versatile recipe. It can be used as a dip, dressing on a salad or as a sauce served with fish. Simply add some liquid to adjust its consistency.

Not an Anchovy fan? Before you walk away, try this. You barely notice it, it's crushed down into a paste to simply add a little saltiness. 

But if you're still not sold, you can omit it all together and just add more salt to your taste. 

 

Gluten free 🔸 Keto 🔸 Refined sugar free

 

INGREDIENTS:

 8 Anchovies (finely chopped)

1 Tub 200g Greek Yoghurt

2 Garlic Cloves (crushed)

Sprig Dill (finely chopped)

Dash Olive Oil

Sprinkle Cumin

Salt to taste

Sprinkle Dukkah (garnish)

 

DIRECTIONS:

1. Crush garlic and finely chop anchovies and dill.

(Tip: use a mortar and pestle to crush anchovies and garlic down into a fine paste. It will make a more homogenous dressing)

2. Mix together and add the rest of the ingredients.

3. Finish off with a light drizzle of olive oil and decorate with dukkah.

 

The consistency in this recipe is on the thicker side which lends itself well as a dip. If you wish to make it more fluid, add some lukewarm water. You can add more olive oil instead, however it will give a bitter taste if there is too much.

 

STORAGE:

Fridge: 5 days

 

Anne-Sophie Rayment, Nutritional Advisor.