This old-fashioned British savoury makes a great lunch with toast. It would also make an elegant, if minimalist, starter for a more formal meal.
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Ingredients
- Generous handful fresh parsley, about 50g
- Generous handful fresh sorrel or leaf of your choice, about 50g
- 25g anchovy fillets, washed and drained
- 100g butter, softened
- 1/4 nutmeg, grated
- 2 hot smoked trout fillets
- Hot toast, to serve
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Method
- First blanch the parsley. Throw it into a pan of boiling water and drain immediately. Allow to cool, then thoroughly wring out with your hands, removing all excess moisture.
- Chop the parsley, sorrel and anchovies very finely, until you almost have a paste. Gently mix with the butter, nutmeg and seasoning until fully incorporated (use a mini food processor if you have one).
- Spoon into ramekins and serve with the smoked trout and toast. If making the butter in advance, soften at room temperature for 1 hour. Alternatively, use the butter to served with grilled meat or fish. Salmon is perfect, as is leg of lamb.
Nutrition
- 577kcals Calories
- 47.5g (27.6g saturated) Fat
- 21.9g Protein
- 18g (2.6g sugars) Carbs
- 4g Salt
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