Preparation

Remove the salt from the anchovies, gently rinse them, then dry on kitchen paper.
Arrange them in bowl and cover with extra virgin olive oil. Allow to rest for 20 minutes.
Chop the lemon thyme leaves and cut the chives into rings keeping the two herbs separate.
Peel the lemon and finely chop the zest.
Form small 20g balls of goat cheese and roll them on the herbs, lemon zest and flowers. Put them in the fridge until use.
Squeeze the juice of half lemon.
Serve the anchovies dressed with some drops of lemon and the flavoured goat cheese.