Sardine and Anchovy Paste

I make this all the time to keep in the fridge to have on toast, crackers, or with some crisp iceberg/little gem. Also goes great with the pepperiness of chicory.

Shamelessly 2nd-hand stolen, this has a whiff of Nigella’s Anchovy Elixir - again another perfect marriage of salty umami fish with the pepperiness of chicory.

It should last a good week in the fridge if kept (as instructed) in an airtight container.

Ingredients

  • 2 tins of sardines in water

  • 1 tin of anchovies in olive oil

Directions

  • 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 for sardines in hot sauce for instance.”}

  • Once it is blended you want to keep the paste in a sealed container in the refrigerator.