Spanish · Lunch
Anchovy and Butter Board
Softened butter spread thick on a wooden board, topped with white anchovy fillets, briny capers, shaved Manchego, lemon zest and cracked black pepper. Served with cucumber and radish slices for scooping instead of bread, delivering rich, salty Spanish flavours while remaining low-carb.
$5
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
557Calories
37.8gProtein
42.1gFat
6.9gCarbs
2.8gSugar
2.3gFiber
3261mgSodium
269mgChol
23.3gSat Fat
528mgPotassium
280mgCalcium
2.1mgIron
6.8mcgVitamin B12
12mgVitamin C
Goes well with
Sparkling Water with Lemon
local
Spanish Vermouth (Vermouth Rojo)
international
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Soften the butter at room temperature for 15 minutes until it spreads easily with a butter knife.
2
Build
Spread softened butter thickly over a small wooden board, creating swooshes and peaks with the back of a spoon. Lay anchovy fillets in a loose row over the butter, scatter chopped capers and shaved Manchego across the surface, then zest lemon over top and drizzle juice.
3
Plate
Arrange thinly sliced radish and cucumber around the board edge for scooping. Scatter parsley, cracked black pepper and flaky salt over butter and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g white anchovy fillets
- 7 oz200g unsalted butter, softened at room temperature
- 2 tbsp2 tbsp capers
- 1.4 oz40g Manchego cheese, shaved
- 11 small lemon
- 44 radishes
- 11 small cucumber
- 2 tsp2 tsp fresh parsley
- 1/2 tsp1/2 tsp cracked black pepper
- 2 pinch2 pinch flaky salt
