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Anchovies are small fish which are salted and preserved.
Anchovy paste, which comes in tubes, jars or bottles, may be utilized, or whole anchovies may be reduced to a smooth paste with a wooden spoon. Season with lemon juice and spread the paste on the prepared pieces of bread. Split two anchovies lengthwise and lay them diagonally across the canape, marking the point where they cross by a little pyramid of riced yolk of hard cooked eggs. Petal-shaped pieces of the hard cooked white may radiate from the center pyramid. The anchovies may be omitted in the decoration.