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Cottage cheese – 200 gms
Butter – 50 gms
Anchovy fillets – 2-3
Gherkin - 1 tbsp
Chives – 1 tbsp
Mustard- 1 tsp
Lettuce leaves

  • Sieve the cheese and beat a little at a time into the well creamed butter.
  • Drain and finely chop the anchovies.
  • Finely chop the gherkins and chives.
  • Stir in the anchovies, gherkins, chives, mustard, salt and paprika.
  • Roll the cheese into small about the size of a walnut.
  • Arrange the cheese, lightly dusted with paprika, on crisp lettuce leaves.
  • Serve with buttered rye bread.
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