"Boquerónes" and "anchovies" on toast from True North: Canadian Cooking from Coast to Coast (page 18) by Derek Dammann and Chris Johns

  • shallots
  • garlic
  • lemons
  • canola oil
  • parsley
  • tomatoes
  • white wine vinegar
  • crushed red chile pepper
  • sourdough bread
  • smelts
  • coarse sea salt
  • capelin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate smelts for 24 hours and capelin for 4 hours before finishing the dish.

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