Croatian Anchovy Salad Recipes

DALMATIAN SALTED ANCHOVY SALAD

Dalmatian Salted Anchovy Salad image

This meal is very old, probably from Greek and Roman times 2000 years ago. We in Croatia are very lucky because we can buy salted anchovies from direct producers who make these salted anchovies the same way old Romans did. And I must say, these home made salted anchovies are much, much better than grocery-stores one. Beside anchovy we also salt "srdela" a.k.a. sardine. Srdela is "heavier" to eat, and more cleaning work. It is very salty meal and a person should not eat more than three salted anchovies per day (that's 6 fillets). This is how we prepare this meal in Dalmatia.

Provided by nitko

Categories Lunch/Snacks

Time 10m

Yield 1 portion, 1 serving(s)

Number Of Ingredients 6

Ingredients

15 g anchovies (or 3 salted fish)
10 g onions
1 teaspoon vinegar (red vine vinegar, not aceto balsamico)
4 tablespoons olive oil
1/4 teaspoon oregano
3 g capers (optional)

Steps:

Clean the anchovies from salt and cut into fillets (skip this if you use canned fish).
Cut onion across into very thin rounds. Put first onion, cover with fillets and sparkle with oregano (and capers). Pour olive oil and vinegar, mix a bit and wait 30 minutes so fillets and onion soak with oil.
Serve with a lot of bread and wine. After 2-3 hours you will be very thirsty so prepare a lot of drinking water or "bevanda" (that is half wine half water), usual drink in Dalmatia.

Nutrition Facts : Calories 514.2, Fat 55.5, SaturatedFat 7.8, Cholesterol 12.8, Sodium 551.7, Carbohydrate 1.1, Fiber 0.2, Sugar 0.4, Protein 4.4

CROATIAN ANCHOVY SALAD

Croatian Anchovy Salad image

This is very old recipe, probably from Roman times. It is very light, rich in taste, excellent appetizer. People in Croatia, especially coastal areas eat this dish as a supper, with bread and wine.

Provided by nitko

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

400 g anchovies
100 g onions
2 bay leaves
6 g capers
5 g black pepper (berries, not powder)
2 g rosemary
1/2 cup olive oil
1 lemon
1 teaspoon vinegar
1 garlic clove
10 g salt
1 liter water

Steps:

Clean the anchovies (remove head and guts).
Boil the water (use large pot with low rim, so that all anchovies have the same chance) with garlic clove, 2 bay leaves and salt until boils. Add vinegar and remove the pot from fire.
Add anchovies in that hot water and keep them inside not more than 2 minutes. When meat starts to separate from bones it's done (you have to take them out just before this happens).
Using hollow spoon remove the anchovies from water and put them in a bowl.
Before you put them in a bowl, slice the onion into rounds and arrange them to cover the bottom (take also large bowl with low rim).
Spread rosemary leaves, capers, black pepper berries, bay leaves over onion and than put anchovies over. Pour olive oil over anchovies. Slice lemon into rings and arrange rings to cover anchovies. You can put just some of cooked water over if you want to keep them in refrigerator.
Cool the salad and serve.
You can keep the salad in refrigerator up to 4 days.

Nutrition Facts : Calories 313.5, Fat 24.6, SaturatedFat 4, Cholesterol 56.7, Sodium 3126.2, Carbohydrate 4.5, Fiber 1.4, Sugar 0.7, Protein 19.8

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