If the anchovies are pickled in brine, wash them carefully and drain on a cloth. Wipe them to remove the skin, and take out the backbone. Trim the fillets, cut into strips and sprinkle with a few drops of salad oil.
If the anchovies are filleted remove from the tin or jar and drain off the surplus oil. Cut the fillets into thin strips.
Arrange the strips of anchovy on hors d’oeuvre dishes to form a diamond trellis pattern. Place a caper in the centre of each diamond.
Hard boil eggs, cool and remove the shell. Pass the white and yolk through a sieve keeping the white separate from the yolk.
Decorate the edge of each dish with a border of yolk of egg, white of egg and chopped parsley.
Sprinkle a few drops of oil over the fillets of anchovy and serve.