white anchovy sandwich with avocado, hard-boiled egg + radishes
The most inspiring pinxto I had while in Spain a few weeks ago, was a skewer with white anchovies, olives and white asparagus. The white asparagus was creamy and mild, which tamed the saltiness of the anchovy and green olive. My favorite part was the anchovy. It was so meaty, flavorful and had a beautiful silvery color. I immediately went searching for them when I got home and found a package of them in the refrigerated section at Whole Foods.
These white anchovies, or boquerones, are cured in vinegar and then packed in oil. I saw them fried on many menus but didn’t get around to trying them. The first food I thought to pair them with is avocado, my favorite ingredient to pair with salty foods. Just like the white asparagus, its mild creaminess tames the saltiness and for me, enhances any dish. These ingredients would make a lovely hors d’oeuvre but for now, I’ve piled them all into a crusty baguette for a solid sandwich.
anchovy sandwich with avocado + radishes
1/2 teaspoon olive oil
1/4 teaspoon salt
1 crusty baguette, cut in half and sliced open lengthwise
4 white anchovies
1 hard-boiled egg, sliced (optional)
Freshly cracked pepper
2 radishes, sliced
8 thin cucumber slices
Pea shoots or frisee greens
Peel avocado half. Drizzle with olive oil and sprinkle with salt. With a fork, mash to a chunky spread. Hollow out any extra dough from inside of baguette halves. Divide avocado mash amongst all four halves. Onto one baguette half, arrange two anchovies. Top with half of the sliced egg, season with pepper, then top with half of the radishes and four slices of cucumber. Arrange pea shoots over ingredients and place other half of baguette on top. Repeat with remaining ingredients.