Anchovy Cheese

• 4 ounces cream cheese (softened, at room temperature) or any similar cheese
• 4 ounces (1 stick, or 1/2 cup) unsalted butter, at room temperature (soft and easily spread)
• 3 tablespoons creme fraiche or sour cream
• 8-10 anchovies (more or less -- fewer if using large ones), plus more to taste and/or to garnish,
• 2 teaspoon of capers,, drained and coarsely chopped, plus a few more for garnish, if desired
• 1 tablespoon Dijon mustard, or more to taste
• 2 tablespoons finely chopped parsley, divided in half
• 10-12 chives, thinly sliced
• 1/2 teaspoon lemon zest
• Juice of 1/2 lemon
• Pine nuts, if desired, for garnish
• FOR SERVING
• Thin slices baguette, toasted, or water biscuits
• Radish rosettes

1. Thoroughly cream together the butter, cream cheese and creme fraiche. Using a mortar and pestle, crush the anchovies with the chopped capers to make a fine paste. Add the anchovy paste and the mustard, chives, half of the chopped parsley (or all, if you plan to garnish with anchovies), and the lemon zest and juice. Stir well to blend thoroughly.
2. Taste and add more lemon, mustard or anchovies, to taste. (You'll need to pound the additional anchovies, of course.) Shape into a mound onto a small plate surrounded by radish rosettes or plain crackers. I do this using a bowl that I've lightly rinsed with water beforehand. I stuff the spread into it, then turn it out, smoothing with a butter knife once it's on the plate. You can also serve this in several medium ramekins.
3. Garnish with anchovies, radiating from the center, piling on a few capers at the intersection. Or sprinkle with the remaining chopped parsley. Or some toasted pine nuts. Whatever you like.
4. Serve with water biscuits, thin slices of toasted baguette, or on radish rosettes.
5. Enjoy!! ;o)
6. If you really like paprika and caraway seeds, feel free to add a tablespoon or so of each. The result will be more complex, with the anchovies less dominant. You'll essentially have an anchovy-heavy Liptauer.

cream cheese, unsalted butter, crueme fraiche, anchovies, capers, mustard, parsley, chives, lemon zest, lemon, nuts, baguette, rosettes

Taken from food52.com/recipes/8098-anchovy-cheese (may not work)