This Irish condiment, sold in jars under the name Patum Peperium, was created in 1828 and is still made by only one company, from a secret blend of anchovy, butter, herbs, and spices. The story goes that the man who created it presumed that ladies’ taste buds were too delicate for this hearty anchovy spread. As my version demonstrates, I disagree.
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Cut the baguette on the diagonal into twelve 1/4-inch-thick slices. (You may have leftover bread.) Brush both sides of each slice generously with olive oil, about 1/4 cup in all. Arrange the slices on a baking sheet and toast them in the oven 10 to 12 minutes, until golden and crispy but still tender in the center. Let cool.
Step 3
Combine the butter, anchovy, shallot, lemon juice, zest, cayenne pepper, parsley, and chives in a bowl. Season with salt and pepper to taste.
Step 4
When the toasts have cooled, spread them with gentleman’s relish.
