ANCHOVY SPREAD

1 (2 oz) can anchovy fillets, drained
1 tablespoon milk
2 tablespoons butter, softened
1 ounce Bel Paese cheese (Italian semi-soft cheese)
1 teaspoon fresh lemon juice
3 pinches cayenne pepper
3 pinches ground nutmeg
1/4 teaspoon Tabasco sauce
2 teaspoons capers, drained and finely chopped
radish slices (for garnish)
watercress sprigs (for garnish)
hot toast strips (to serve)

Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels.

Chop anchovies finely and put into a bowl with butter and cheese; mix well.

Add lemon juice, cayenne, nutmeg and hot-pepper sauce.

In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Add capers and mix well. Spread thinly on toast. Garnish with radish slices and watercress.

NOTE: This mixture will keep in refrigerator for up to 5 days.

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