4 fillets of anchovies
150g jar of whole Piquilos peppers
50g Feta Cheese
100g boiled potatoes
1/4 tsp Piment d’espalette or 3 drops Tabasco
Juice of 1/2 a lemon
1 tsp finely chopped chives
1 tsp Chopped Basil
3 Tsp Greek Yoghurt or CrÃ¨me FraÃ®che
Fresh ground black pepper
Salt to taste
Drain the tuna but reserve the water aside.
Finely chop the anchovies in a large bowl, crumble in the drained tuna, crumble the feta cheese and the potatoes.
Add the piment d’Espelette or the Tabasco and the lemon juice,
season with black pepper and salt
stir in the chives and basil.
Mash all the ingredients together but do not put in a blender as the potatoes will turn into glue.
Mix in the Greek Yoghurt to make a stiff but smooth paste – add some of the water from the tuna if needed.
Drain the piquilos and wash in fresh running water, drain and pat dry with kitchen paper.
Stuff the piquilos with the mixture and refrigerate for two hours before serving, you can do this with a teaspoon or with a piping bag – the latter gives a nicer finish
Serve the piquilos as a starter or with an apÃ©ritif such as a Muscat de Rivesaltes, Pineau des Charentes or a Banyuls –
you can also serve a chilled rosÃ© de Provence, Gaillac, Fronton or a Tavel.
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