Place the anchovies in bowl and mash them up with the back of a fork until they completely break apart.
Add in the rest of the ingredients - 3 tbsp mayonnaise, 1 tsp Worcestershire sauce, ½ tsp Dijon mustard, ½ tsp white wine vinegar and ⅛ tsp salt.
Stir together until combined, then serve.
If making ahead, cover and refrigerate for up to 2 days. Give it a stir before serving.
Can I make it ahead?Yes, you can make the salad cream ahead, but it's worth noting that the taste of the anchovies gets stronger over the course of a couple of days. So if making ahead, I'd recommend only using 1 anchovy fillet.Make the salad cream, cover and refrigerate for up to 2 days. Give it a stir before serving.Nutritional information is per serving (serves 4).