Anchovy and Smoked Salmon Sandwich (1924) on Sandwiches of History 

This sandwich would be good with cream cheese and dill.

Anchovies used to be so much more popular than they are in the modern day, and I think they deserve a come back!

A suggestion for when you use anchovies - soak them in milk for a few minutes, then pat dry with a paper towel before you use them. This is what I was taught long ago when I worked in an Italian restaurant. It really helps to cut down the salt used to preserve them.

lmao you totally got me with the vanilla extract

Tomato is always my move for something like this being too salty

People seem to think that the salted anchovies that everyone hates so much aren't "authentic" "real" or otherwise gourmet but they actually are. Those (or some variation thereof) have been around likely for a very very very long time. They have been traditional in Italy, Spain and Portugal for at least hundreds of years and they still use them all the time. Actually, as Barry has stated, they are used in a wide array of food items, including many sauces. So even if you think you hate them, you most likely enjoy something that includes them. My wife and I love eating them with fresh mozzarella. My wife is Indian Tamil so I was kinda surprised she likes them but she said they have something not dissimilar they eat in south India that are salted and sundried little fish that they fry till crisp. Anyway, I think a good plus up would be a fresh mozzarella or burrata maybe and some leafy green like arugula or something. The fresh milky and mild cheese tends to greatly offset the saltiness in cured fish like these. Have a good day Barry!

Everybody's got the same idea with the cream cheese/tomato/dill - just give it the full lox bagel treatment!

I was really excited when I saw the title, then I was immediately bummed out by the "recipe" or lack therof, lol - I knew before you bit into it that it would be too salty to be good! (I'm guessing you did too lol, but we have to follow the recipe the first time!) Great plus ups and of course this sandwich needed three less anchovy filets and a generous helping of cream cheese and chives to boost it up but of course we are here to examine the original recipes first and then learn and create from them! Thank you for being the sandwich hero and trying the fails for us so we know what not to do! Love ya Barry never change!!

The look on your face at that first bite 😂

Your vanilla extract joke genuinely scared me for a few seconds!

I'm glad I had "Pickly Pop" on my bingo card today.

Half an anchovy would have been plenty I'm thinking , maybe anchovies weren't so salty 100 years ago.

With all their bathtub gin, maybe this sandwich goes well with some soup for the ambassadors, and while singing to the troubadours.

That actually looks tasty to me, but I'm a big anchovy fan. I love the ingredients you added. I think if you increased the ratio of smoked salmon to anchovies, I'd really enjoy that odd configuration. 😊

Gotta give you credit, you stuck true to your caper dedication even knowing it would exacerbate the saltiness problem.

I appreciated your vanilla extract joke.

"and i think you know what's coming!" vanilla extract?? vanilla?? "that's right, red onion and capers" noooooo im never right...

𝐼 𝑤𝑎𝑠 𝑡ℎ𝑖𝑛𝑘𝑖𝑛𝑔 𝑐𝑢𝑐𝑢𝑚𝑏𝑒𝑟.

Remix: 1 Anchovy blended into mayonnaise and used as a spread on the smoked salmon with fresh dill.

Vanilla extract!!! I'm dying!! 😂💀

It’s a good base for further explorations

cream cheese, tomato, red onion, capers, baby spinach, the grilled cheese treatment

CREAM CHEESE AND HOT SAUCE, BARRY! i firmly believe this could've been good. untoasted buttered bread was also a mistake, but throw all that noise (capers included) onto a toasted bagel and I'd smash like four of those back to back.

Hahah yeah that's rough, I'd give it a try with the plus up and half the anchovies. That vanilla extract juke certainly threw me for a loop lmao

Remix with cream cheese on a bagel with red onion and capers

Thinly sliced lemon and cream cheese would be my plus up. Acid is the perfect counter to salty.

Haha!! I was like, "No, I did NOT know you were going to go with vanilla extract!"

I don't know if this is period accurate, but there are fancy anchovies out there that are semi-preserved, meaning they have way less salt. If you ever revisit this (or if a future recipe seems way too salty) maybe give the fancy ones a try? You will probably have to order them online, and they are kind of highway-robbery levels of expensive, but it might be better than the stable-for-years-at-room-temp stuff

Canned anchovies - drain then soak in milk a few minutes to draw out the salt before use. (Italians know secrets)

There is a place in St Pete FL, Ted Peter’s Smoked Fish, and they have an amazing fish spread. I think it’s hot smoked Mahi and Mullet. Would make a fine sandwich. Check it out if you’re in the area

I definitely called the capers.

Plus up with tomato slices and dill or cilantro.

I would do this plussed up with cream cheese (or crème fraîche), onions, and a dash of dill & lemon juice.

So I watched a video on Tasting History, there was a part about free meals served in saloons to make patrons thirsty so they would buy something to drink. I do not know whether they retained their salt ratio over the last 100 years but maybe these salty anchovy obsessed recipes were a product of that tradition? Also I was surprised when you went with those plus up instead of directly focusing on saltiness by using something like tomato and/or lettuce or maybe some sweet corn kernels. (I know I am saying those things too much lately :D)

a mignonette as for oysters or a preserved lemon persillade... red onion and caper, close enough!

I think using butter in this sandwich won't work it's not creamy enough and most butter is usually salted adding to the salt in a already salty sandwich. But what if you use cream cheese instead of butter? The cream cheese has a creaminess and the fat in the cheese would absorb some of the saltiness and no on the capers but yes on tomatoes they would absorb additional saltiness.

I think a lovely leaf of butter lettuce and some cream cheese would have added a sweetness and desalted it a bit. ☺️

Barry, I do agree with the others... I think that needs cream cheese or Mayo or something like that if you did a remix. Also, is that FINALLY a combined-verdict sound effect I hear at the end?!?

Maybe there was an assumption you would rinse the anchovies. I've seen Italian recipes that use salt cured fishes and they do soak them in water. Old recipe books do often assume things.

When you said vanilla extract, I reached for the mouse. My late stepfather would put almond extract in cornbread, so who knows what foolishness people are up to

That's a beer drinkers sandwich,probably.And maybe you should try the vanilla extract,might be good...

Well, I'll tell you, I love anchovies, but they are salty. Now, the salt doesn't bother me, but if it did, I'd give the anchovies a quick rinse. Just set them in a little strainer and run the tap.

Perhaps in lieu of the capers, you could have used a sprinkling of apple cider or malt vinegar, or even lemon or lime.

Thank you

Challenge... A savoury sandwich with vanilla!

Probably needs some lettuce or other greens to kinda dilute the saltiness of the sardines.

that's exactly what an anchovy sandwich needs, is some fish

When I think fish I think tartar sauce, so when I see a fish sandwich I'd want to add tartar sauce as a plus up. Maybe that goes better with fried fish such as fish sticks than canned fish like this

If u get the runs strawberry extract will make solid😂

Tomatoes might have helped take on the salt too 😊

Vanilla extract couldn't have made it any worse.

would have added some ketchup, 'cause there's sugar in it, to maybe balance it out a bit.... or a mayo-ketchup-combo... to have some smooth taste... but I totally could be wrong with this idea XD

I liked anchovies on pizza wiej i was younger, then I had them more than twice and suddenly didn't like them any more 😂

I would also have put a squeeze of lemon over it.

Anchovies vary from country to company

Ok, now we wait for the day when you actually DO use vanilla extract as a plus-up! XD

no cream cheese?

Tomato rather than capers would cut the salt.

Keep the onins, swap finger lime for the capers.

Tomato may help with the salt

I think just onion and lettuce might have tamped the salt down more

Would unsalted butter help?

Wouldve done cream cheese and capers

I wonder if they soaked the anchovies like you would salt pork. Soaking them a little and rinsing a lot of the salt off.

The fake out!

Looks delicious, actually. I'm on board with your upgrade to the sandwich, though.

I wonder how they came up with the name

I dunno why, but I'm thinking avocado might've helped?/

Something about this sandwich smells fishy... 😒 Thanks Barry!

Hey can you do this one I doubt it's in any cook book but my friend's mom would send him his dad and all his brothers to work/school with the same sandwich everyday a baloney sandwich on white bread with mustard on one slice of bread and smashed avocado on the other slice I just wondered if anyone knew if there was any history behind this or was it just something she did yes I often add avocado to my roast beef or turkey sandwiches I just thought this combo a little strange by it's self

Barry, you are too generous in the rating of this sandwich. That would be a 1 for me. maybe the anchovies were smaller back then and the smoked salmon slice larger/thicker?

Cream cheese, sour cream or greek yogurt?

Why would somebody ruin a perfectly good slice of smoked salmon with anchovies?

Bravest man on RU-vid

Relish?

Add a juicy slice of tomato

Remix!

cream cheese dude!

classic vanilla extract joke

Try mayo and horseradish, ditch the butter.

bacon!

fishjy

Vile 😂

I would not be able to swallow that. 🤢

feels like this could benefit from some dairy or creaminess to tone down the salt & one note fishy flavour. maybe mayo or cream cheese? could this be a recipe remix?? maybe it's not worth it lol

Try less anchovies! Holy moly no wonder it was too salty.

EWWWWW I almost unsubscribed at vanilla extract. Might have to watch the second half again because I was too distracted to catch it.

try to plus it up with pickled cucumbers in vinegar....but...I would say the best way is with cucumber in brine....in spite of not taking away the saltiness what it will do will balance it and the subtle sourness will make way more palatable....brine cucumber is better than vinegar pickled cucumber.....Costco has the best Moshe's brine cucumbers...and if you replace these regular anchovies with white anchovies you are in for a royal treat

Aside from when the sandwich gets chucked in the bin this is the lowest rating I have ever seen!

🤢