Anchovy Spread

• 2 ounces anchovy fillets drained
• 1 tablespoon milk
• 2 tablespoons butter softened
• 1 ounce bel paese cheese
• 1 teaspoon lemon juice
• 3 pinch cayenne pepper
• 3 pinch nutmeg ground
• 1/4 teaspoon red hot pepper sauce
• 2 teaspoons capers drained, finely chopped
• 1 x bread hot, strips, toasted
• 1 x radishes slices
• 1 x watercress sprigs

1. Put anchovies into a bowl with milk.
2. Let soak 30 minutes.
3. Drain well, then pat anchovies dry with paper towels.
4. Chop anchovies finely and put into a bowl with butter and cheese; mix well.
5. Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
6. In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally.
7. Add capers and mix well.
8. Spread thinly on toast.
9. Garnish with radish slices and watercress.
10. NOTE: This mixture will keep in refrigerator for up to 5 days.

anchovy, milk, butter, paese cheese, lemon juice, cayenne pepper, nutmeg ground, red hot pepper sauce, capers, bread, radishes slices, watercress sprigs

Taken from recipeland.com/recipe/v/anchovy-spread-3054 (may not work)