📝 About This Recipe
First created in 1828 by John Osborn, Patum Peperium—better known as Gentleman’s Relish—is a quintessential British savory spread that offers an intense, umami-rich punch of spiced anchovies. This recipe elevates the traditional 'savory' course by pairing the potent paste with cultured butter, crisp sourdough, and bright garnishes to balance its salty depth. It is a sophisticated, historical snack that perfectly captures the bold, no-nonsense spirit of the traditional British larder.
🥗 Ingredients
The Base
- 4 thick slices Sourdough Bread (preferably a day old for better crunch)
- 50 grams Unsalted Cultured Butter (softened to room temperature)
The Relish Layer
- 1 small pot Patum Peperium (Gentleman's Relish) (original anchovy recipe)
- 1/2 Lemon (for a light squeeze of juice)
- 1 pinch Cayenne Pepper (for extra warmth)
Fresh Garnishes
- 1/4 English Cucumber (very thinly sliced into rounds)
- 1 small bunch Fresh Chives (finely snipped)
- 2 Radishes (shaved paper-thin)
- 1 handful Micro-herbs or Watercress (for a peppery bite)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing your garnishes: slice the cucumber and radishes as thinly as possible using a mandoline or a very sharp knife, and snip the chives into uniform 2mm pieces.
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2
Preheat your grill (broiler) to a medium-high setting, or prepare a heavy-duty toaster.
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3
Slice the sourdough bread into generous 1-inch thick slices, ensuring you have a good ratio of crust to soft crumb.
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4
Toast the bread until it reaches a deep golden brown. If using a grill, toast both sides evenly to ensure the bread can support the toppings without becoming soggy.
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5
While the toast is still piping hot, spread a very generous layer of the softened cultured butter over one side. The butter should melt slightly into the nooks and crannies of the sourdough.
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6
Open the Patum Peperium pot. Using a small palette knife or the back of a teaspoon, take a small amount—about half a teaspoon per slice.
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7
Spread the relish thinly over the butter. Remember, this is a potent concentrate; a little goes a long way to provide that signature salty, spiced finish.
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8
Add a tiny squeeze of fresh lemon juice over the relish to cut through the richness of the anchovies and butter.
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9
Dust a microscopic pinch of cayenne pepper over the top if you desire a traditional Victorian 'kick'.
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10
Arrange the cucumber slices and shaved radishes elegantly over the relish, overlapping them slightly for a professional aesthetic.
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11
Sprinkle the snipped chives and freshly cracked black pepper over the vegetables.
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12
Cut each slice of toast into three vertical 'soldiers' or diagonally into triangles, depending on your preference for serving.
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13
Garnish the serving platter with a few sprigs of fresh watercress and serve immediately while the toast is still warm and crisp.
💡 Chef's Tips
Always use unsalted butter; the relish itself is extremely salty, and salted butter will overwhelm the palate. If you cannot find Patum Peperium, you can blend high-quality anchovies with butter, cinnamon, mace, and cayenne, though the original secret recipe is preferred. Ensure the toast is very hot when buttering; this helps the flavors of the relish 'bloom' as they hit the heat. Don't be tempted to spread the relish as thick as jam; it is a seasoning, not a main filling. For a modern twist, add a soft-boiled 'jammy' egg on top to turn this snack into a full breakfast.
🍽️ Serving Suggestions
Pair with a robust pot of Earl Grey tea for a traditional afternoon savory. Serve alongside a glass of dry Sherry (Amontillado works beautifully) to complement the salty umami notes. Accompany with a side of crisp celery stalks and extra radishes for crunch. This makes an excellent 'savory' course following a heavy British roast dinner. Pairs exceptionally well with a cold, crisp Gin and Tonic with a lemon twist.