Acciughe al limone - anchovies in lemon juice

These anchovies are a delicious, light appetizer for fish-fans! Please note that the perparation needs 1-2 days, because the salt needs time to extract the blood from the anchovies. 



  • 600g fresh, cleaned and filleted anchovies
  • fine sea salt
  • 6 lemons
  • cherry tomatoes
  • oregano
  • olive oil 



Put a mesh onto a soup plate and put the anchovies into the mesh and salt them as shown in the picture below. 




As you can see on the picture below, you need a quite big amount of sea salt.




Put them for 1-2 days into the fridge. The salt extracts the blood from the anchovies.


After 1-2 days rinse the anchovies with water (the salt has to be washed away) and dry them a bit with paper towel. Then put one anchovy next to another on a plate until the bottom is covered. Then completely cover the anchovies with lemon juice. Put another layer of anchivies above and repeat this procedure.


You can keep the anchovies up to five days in the fridge. Italians say the anchovies are "cooked" by the salt. For serving the anchovies, take them off the lemon juice, put some anchovies together and squeeze them gently. Then decorate them on a plate  with cherry tomatoes which are cut in the middle. Add Oregano and olive oil.


This recipe is a perfect appetizer and can be prepared a few days before the guests will come.