I have always enjoyed creating something out of nothing—including variations of popular recipes.
Why I Love This Fish Paste
I grew up on a commercial fish paste called "Peck's Anchovette," and I never questioned the ingredients. I liked it on my toast, and since my taste buds rule my world, I simply went along with my breakfast routine. It was only when I moved abroad that I wondered what the ingredients were. I couldn’t find it in the stores, so I started to experiment. This recipe is the closest I could come to the original recipe I enjoyed as a child.
I found that you can buy Peck's Anchovette on Amazon, but it costs about $11.50 for a 125 gram (4 oz) jar. I made it for $3.68 plus tax.
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Serves as a smear on 40 to 50 x 1-inch crackers
- 2 x 3.75 oz tin of sardines in water
- 1 x 2 oz tin of anchovies in olive oil
- First drain the water of the two sardines tins, and place the fish in the blender.
- Now add the anchovies with oil to the blender
- Blend the ingredients together until smooth
- Substitution: Sardines come in different sauces such as mustard or hot sauce, so you can play around with the flavors of this recipe by substituting the sardines in water to sardines in hot sauce for instance.
- Once it is blended you want to keep the paste in a sealed container in the refrigerator. It should last a good week and a half.
Variations and Serving Suggestions
- My personal favorite is to serve it on a steaming hot dinner roll.
- For a dinner party, it is really nice on a piece of cucumber garnished with parsley as a table snack.
- I use crackers for a quick snack and might sometimes add a little cheese to the fish paste on my cracker. It is surprisingly filling.
- Mix it with some Philly cheese (cream cheese) for great chip dip. This is also a nice dip for veggies like baby carrots and celery.
- Smear it on your wholewheat sandwich and add some lettuce, tomato and cucumber. Delicious!
- It is a very salty paste, thanks to the anchovies, so you might want to use it sparingly until you find your preferred taste level.