Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels.
Chop anchovies finely and put into a bowl with butter and cheese; mix well. Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Add capers and mix well. Spread thinly on toast. Garnish with radish slices and watercress.
Serving Size : 6
This mixture will keep in refrigerator for up to 5 days.
Per serving: 56 Calories (kcal); 5g Total Fat; (77% calories from fat); 3g Protein; trace Carbohydrate; 19mg Cholesterol; 387mg Sodium
Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates