Anchovy pate is the perfect ambassador for Cantabrian appetizers. When we use Santoña Anchovies, we are elevating a simple canapé into a superior gastronomic experience. Below, we present 5 irresistible variations to surprise your guests on any occasion.
The traditional recipe that never fails on Cantabrian tables.
Place all ingredients in a blender. Include some of the oil from the tin to enhance the umami flavor. Blend until smooth and creamy, then refrigerate for at least 2 hours before serving.
Discover the authentic taste of the sea, ready to enjoy.
Buy Artisan Anchovy Pate HereA sophisticated combination that provides a unique crunchy touch.
| Ingredients | Key Step |
|---|---|
| 200g Cream cheese, 30g Cantabrian Anchovies, 80g California Walnuts. | Do not over-blend the walnuts; leave small pieces to achieve that crunchy contrast. |
Pate isn't just for spreading; it's an exceptional base for pasta sauces.
For 4 people: Sauté a finely chopped onion in Extra Virgin Olive Oil. Add 200g of anchovy pate and 200ml of cooking cream. Stir over medium heat until creamy and pour over al dente tagliatelle. Top with fresh parsley.
Dehydrate surimi sticks in a pan or microwave until they become rigid and crisp. Use them as "nachos" to dip into a smooth mixture of cream cheese and Solano Arriola anchovies in olive oil.
A high-protein, healthy option using quality tuna belly (ventresca).
Tip: Use agar-agar dissolved in hot skimmed milk to give the pate body without added saturated fats. Serve with carrot or celery crudités.
Remember, for a professional result, the key is the origin. Always use Santoña Anchovies, world-renowned for their manual cleaning and perfect salt balance.
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130 grs
80 grams
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