Skewers of Basque Cantabrian Anchovy with umeboshi
Remove the stems from the chilli peppers and cut them into 2 pieces of around 3cm. Next, drain the oil from the canned anchovies. Remove the stones from the umeboshi.
To make the skewers, first add the umeboshi, then the anchovy, followed by two pieces of chilli pepper, and finish with more umeboshi.
Finishing touch and presentation
Serve the skewers on a plate.