Anchovy Paste Recipe – Easy and Tasty

Anchovy paste is very easy to prepare with the help of a blender or a kitchen processor. It doesn’t take more than a few seconds! To get a paste of sardines (anchovy) oily and fine, with the dressing, I put a little soft butter. It will provide creaminess to the fish paste and allow it to be laid on salty biscuits or on crunchy bread.

It is not a very known recipe, but one created by me, according to my taste. I assure you that the result is wow!

The spices that I put in the sardine paste are: pepper, some chili flakes (or dried chili peppers), juice and lemon peel. Salt is not much needed because fillets of sardines (anchovies) are quite salty. Do not confuse canned sardines (sardines) in oil with the fillets of anchovy that are very salted and used sparingly, as a condiment. The latter are also used in sauces, foods or dressings. Let’s not forget the famous olive paste with capers and anchovies.

If we do not put those 2-3 fillets of anchovy in this recipe, unfortunately, it will remain a simple fish paste.

And the capers in the recipe give a special flavor. I have a jar with pickled capers in the fridge and I use them whenever needed.

Ingredients:

130 g oil sardines (canned)
2-3 fillets of salted anchovy
1 teaspoon finely chopped onion
1 teaspoon of pickled capers
a little ground pepper
some chili peppers – optional
100 g soft butter, at room temperature (butter with 80% fat)
lemon peel (a few slices)
½ teaspoon of lemon juice

In addition:

some capers for decoration
thin slices of lemon
crunchy bread, crackers etc

Preparation:

It will not take more than 5 minutes to prepare this delicacy. I put all the ingredients in the processor: the sardines in oil (also with the canned oil), 2-3 fillets of salted anchovy, a few chopped onions, a few capers, butter, ground pepper, lemon zest and chili flakes. You can also use a hand blender. I put the butter in two slices because I didn’t know how much I needed. You can put it all from the beginning.

I blended the mix for several minutes. I also added the rest of the butter (in total there were 100 g, as much as listed in the ingredients’ section). I decided to do this because the sardine paste was a little soft.

I mixed a few more seconds. I tasted it for salt and pepper and the paste was OK. I now put a few sprinkles of lemon juice (to taste) and mixed a bit more. Ready! It’s perfect!

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