HOMEMADE ANCHOVETTE FISH PASTE
There are a lot of anchovette copycat recipes, but I think they all include sardines, which are not listed on Pecks or Redro as ingredients. This is my attempt. The texture is smoother and the result is more moist than the original, but I honestly believe the flavor is better!
- 100 ml jar anchovies
- 125 ml tin mackerel
- ⅓ of 400 g tin pilchards in tomato sauce
- 70 g tomato paste
- ½ teaspoon salt
- ½ teaspoon corn starch
- 1 teaspoon sugar
Drain the anchovies and mackerel well, removing as much oil or brine as possible.
Drain the pilchards, but if a little bit of the tomato sauce remains that’s ok, as we want a bit of tomatoey flavor and color to our mixture (enhanced by the tomato paste).
Dissolve the salt, corn starch and sugar in 1 – 2 tablespoons hot water.
Combine with tinned ingredients and tomato paste in food processor and pulse.
Add 1 or 2 more tablespoons hot water if the mixture is too thick, to aid blending.
Add more tomato paste to improve the color of the mixture.
Blend till smooth and enjoy spread on hot, buttered toast.
Recipe tested: Lindie Kolver
