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Montaditos with Boquerones and Olive Relish

Latin American Spanish Seafood Fish Olives Appetizer Easy
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Latin American Spanish Seafood Fish Olives Appetizer Easy
6 to 8 servings Easy
Total: Active:
2 Ratings 

Ingredients (11)

For the relish:

  • 1 1/2 cups picholine olives, pitted and coarsely chopped
  • 3/4 teaspoon finely chopped salt-packed capers
  • 1/4 teaspoon dried red chile flakes
  • 1/2 teaspoon finely chopped garlic
  • 1/4 cup finely chopped fresh flat-leafed parsley
  • Grated zest and juice of 1 orange
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper

To assemble:

  • 1 baguette
  • 1 bunch flat-leafed parsley
  • Boquerones
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Nutritional Information
  • Calories135
  • Fat12.39g
  • Saturated fat1.7g
  • Trans fat0.0g
  • Carbs6.39g
  • Fiber2.03g
  • Sugar2.24g
  • Protein1.07g
  • Cholesterol
  • Sodium246.24mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Montaditos with Boquerones and Olive Relish

The Spanish take on crostini, these combine delicate picholine olives with the oft-coveted, subtle white anchovies known as boquerones.

What to buy: Boquerones are tender white anchovies from the Cantabrian coast in northern Spain, usually packed in vinegar and olive oil. Like much of the canned fish and seafood of Spain, they are legendary, and it is well worth the effort to get them, either by mail order or at a local specialty shop. Here is one way to serve these delicious and unique anchovies, very simple and great for cocktail parties. The olive relish keeps well in an airtight container in the refrigerator.

from: César By Olivier Said, James Mellgren, Maggie Pond

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Tips for Fish

Tip
How to Store Fish
The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
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Next: How to Freeze Fish
Tip
How to Freeze Fish
Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
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2 of 3
Next: How to Thaw Fish
Tip
How to Thaw Fish
Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
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Next: How to Store Fish

Instructions

For the relish:
  1. 1Thoroughly mix together all of the ingredients in a medium bowl.

To assemble:

  1. 1Cut baguette on the diagonal into 1/4-inch-thick slices. Spread each slice with relish, then top with a few leaves of parsley and an anchovy fillet.

Beverage pairing: Pazo de Señorans Albariño, Spain. This is the kind of dish for which Albariño was invented. This dry, mineral-driven wine is also a tight bundle of juicy fruit, with lime, apple, and tangerine notes all coalescing. There’s acidity to match both the boquerones (if they’ve been pickled) and garlic, while the citrus in the wine embraces the orange zest.

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