Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
561
Calories
40g
Protein
21g
Fat
52g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- New potatoes - 700g (1 lb) small,
- Hard-boiled eggs - 2 yolks only,
- Cayenne pepper - large pinch,
- Caster sugar - 1 tsp,
- Anchovy essence - * tsp,
- Herb vinegar - 1 tbsp,
- Double cream - 150 ml (5 fl oz),
- Fresh chives - snipped for garnish.
- =
Directions
1
1. Cook the potatoes in their skins in boiling water for 10-15 minutes, until tender.
2
2. Mash the egg yolks, cayenne pepper and sugar to a paste with the anchovy essence, vinegar and 1 teaspoon of cold water. Stir in the cream.
3
3. When the potatoes are cooked, drain thoroughly and toss with the dressing. Serve warm or cold, garnished with the snipped chives.
4
VARIATION: Replace the cream with soured cream or natural yogurt and substitute the anchovy essence for 1 tablespoon chopped fresh herbs such as tarragon, chives, mint or parsley.
Recipe sourced from
fandom