Anchovies
Small fillets with serious depth.
Anchovies bring concentration, savouriness and a distinctly coastal character to the table. This collection gathers carefully prepared European tins, from beautifully balanced fillets in olive oil to recipes lifted by chilli, herbs and bright regional sauces.
Lay them on toast, pair with eggs and tomatoes, or use a few fillets to give pasta, vegetables and dressings a quiet savoury backbone. A little goes a long way—unless, of course, you want the anchovies to have the final word.
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Vanliga frågor
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No. English anchovies are the fish called sardeller in Swedish, commonly preserved as savoury fillets. Swedish ansjovis is usually sprat cured in a sweet, spiced brine and is a different product. For clarity, Toasté uses sardeller in Swedish for this collection.
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Yes. They are ready to eat and can be served simply on bread, crackers or a small plate with vegetables and eggs. Some styles are more intensely salted than others, so taste first and let the individual recipe guide the rest of the dish.
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Warm a fillet gently in olive oil and it will melt into pasta sauces, braised vegetables and dressings, adding depth without dominating. They are also excellent left whole on toast, pizza, boiled eggs or tomatoes when you want their flavour to be unmistakable.
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Follow the product label. Keep remaining fillets covered by their oil or sauce in a sealed container in the refrigerator and use them promptly. Do not assume every anchovy product has the same storage life after opening.