A hors d'oeuvre special for toasts made of anchovies from the Atlantic. A recipe created by the cannery La Quiberonnaise in the Morbihan.

Tasting : spread it out with butter on a slice of bread or brioche and serve for aperitif-time.

Composition : anchovies (80%), white wine, fresh eggs, butter, oil, pepper, naturel flavors.

Cannery : La quiberonnaise

Origin : Quiberon, Bretagne (France)

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