Recipe by Carlos Fuster
4 Cantabrian anchovies
Empeltre olive pâté with black garlic from M de Molina
4 toasts of bread
100 ml of tomato water
1 dried tomato from Caspe de M De Molina
Empeltre olive powder from M de Molina
1º We must remove the excess salt from the anchovies.
2º Next we must have the tomato water prepared, we take the already rehydrated dried tomato and cut it into brunoise and fry it.
3º We toast the slices of bread and assemble.
4º On the toasted bread we put a small base of the olive pâté with black garlic and season with the olive powder and the dried tomato. Next we grate a little tomato water to create two mountains on the toast and place the anchovy on it and finish decorating with chives.
(Optional) This recipe can be given a sweet or smoked touch (sweet with yogurt foam) smoked with the smoker.