Anchovy Egg Yolk Canapes With Pickles And Beets

Ingredients

• thick slices whole wheat or Graham bread
• 3 hard-boiled egg yolks
• 1 tablespoon anchovy paste or 2 anchovies
• 2 tablespoons butter
• dash of lemon juice
• 1 dill pickle
• large pickled beets
• 12 pimentos

Method

1. 1 Cut thick slices of bread, trim crusts, and hollow out centers carefully without piercing through.
2. 2 Mash egg yolks with anchovy paste, butter, and lemon juice to form a paste.
3. 3 Slice dill pickle and pickled beets into thin strips. Cut pimentos in half.
4. 4 Butter bread, spread with paste, then layer pickle and beet strips crosswise.
5. 5 Place half a pimento in each square. Serve on paper mats as an appetizer.