Summary: Anchovy pâté is a spread made from mashed canned anchovies with creamy ingredients (cream cheese, butter, or cream) and flavored with lemon, capers, pepper, and herbs. It's a classic Mediterranean appetizer that can be prepared in under 10 minutes and impresses any guest with its intense, elegant, and addictive flavor.
What is anchovy pâté?
Anchovy pâté is a spread made from mashed canned anchovies with creamy ingredients (cream cheese, butter, or cream) and flavored with lemon, capers, pepper, and herbs. It's a classic Mediterranean appetizer that can be prepared in under 10 minutes and impresses any guest with its intense, elegant, and addictive flavor.
In the canning regions of northern Spain (Cantabria, Basque Country), anchovy pâté is a staple on any appetizer table. The canneries in Santoña sell their own versions, but the truth is that making it at home is incredibly easy, and the result is usually superior: fresher, creamier, and with the exact amount of salt and flavor you choose.
It's also an excellent way to use up anchovies that have been open for a few days and are no longer perfect to serve on their own on toast but still retain all their flavor. Instead of wasting them, you transform them into a spectacular pâté. At Bacalalo, we always recommend having quality anchovies in the pantry: they are the perfect wildcard for improvising impressive appetizers.
Ingredients
Basic recipe (4-6 servings)
- 100 g anchovies in oil (1 large or 2 small cans) — drained
- 150 g cream cheese (Philadelphia type) at room temperature
- 1 tablespoon drained capers
- Juice of half a lemon
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper
- Optional: 1 teaspoon chopped chives or fresh dill
Important note: do not add salt. The anchovies already provide all the necessary saltiness. If you add salt, the pâté will be too salty and inedible.
Step-by-step preparation
- Drain the anchovies well: remove excess oil. If they are very salty (depending on the brand), you can rinse them briefly under cold running water and pat them dry with paper towels.
- Mash the anchovies: place them in a bowl and mash them with a fork until you get a more or less fine paste. If you prefer a very smooth texture, use a blender or food processor.
- Add the cream cheese: it should be at room temperature so it mixes easily. Add it to the anchovies and mix with a fork or blender until you get a homogeneous cream.
- Incorporate the aromatics: add the chopped capers, lemon juice, olive oil, and black pepper. Mix well. If using fresh herbs, add them now.
- Taste and adjust: taste the pâté. Does it need more lemon? More pepper? More capers? Adjust according to your personal taste. Remember: NO salt.
- Refrigerate for at least 30 minutes: cover the bowl with plastic wrap and refrigerate. Resting allows the flavors to integrate and the pâté to acquire a firmer, more spreadable texture.
- Serve: take it out of the refrigerator 5 minutes before serving, transfer it to a nice bowl, decorate with a whole anchovy fillet on top, a drizzle of olive oil, and a few sprigs of dill or chives.
Total time: 10 minutes preparation + 30 minutes chilling in the refrigerator.
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Variations of anchovy pâté
Anchovy pâté with butter (French style)
Replace the cream cheese with unsalted butter at room temperature (same amount). The result is richer, creamier, and has a more classic French touch. Add a pinch of grated nutmeg. This version is spectacular on thin, crispy toast made from sandwich bread.
Anchovy pâté with black olives
Add 50 g of pitted black olives (Kalamata or Aragón type) to the mixture. The olive provides a bitter and meaty note that combines perfectly with the anchovy. It is a more Mediterranean version, inspired by Provençal tapenade. Mash everything together for a homogeneous texture.
Light version with Greek yogurt
For a lighter version, replace cream cheese with thick Greek yogurt. The result is fresher, lower in fat, and perfect for summer. Add a little more lemon and fresh dill to balance the acidity of the yogurt. Ideal for spreading on crudités (carrot sticks, celery, cucumber).
Smoked anchovy pâté
Add a teaspoon of smoked paprika from La Vera (sweet, not spicy) to the basic recipe. The smoky flavor adds incredible depth and a very attractive reddish color. Another option: mix regular anchovies with a small piece of smoked salmon for a double fish pâté.
Spicy anchovy pâté
For those who enjoy spice, add a teaspoon of sriracha or a few drops of tabasco to the basic mixture. The spice enhances the umami flavor of the anchovy and makes it an addictive appetizer. Pair it with nachos or rye bread toast.
How to serve anchovy pâté
- Toasts and bread: the classic option. Crystal bread, baguette, rye bread, crustless sandwich toast, Andalusian regañás or picos.
- Crudités: carrot sticks, celery, cucumber, red pepper, endives. Lighter and crunchier.
- Party canapés: spread the pâté on blinis, crackers, or small vol-au-vents. Decorate with a caper, a strip of pepper, or an anchovy fillet.
- Egg filling: use the pâté as a filling for deviled eggs instead of the traditional mayonnaise mixture.
- In sandwiches: as a flavor layer in a sandwich or roll (for example, with tomato, arugula, and ham).
- With cheeses: accompany a cheese board with a bowl of anchovy pâté. It works especially well with mild cheeses (Brie, Camembert) and hard cheeses (Manchego, Parmesan).
Storage and shelf life
Homemade anchovy pâté keeps in the refrigerator in an airtight glass container for 5-7 days. Cover it with a thin layer of olive oil to protect it from oxidation. Before serving again, remove this layer of oil and stir lightly.
Can it be frozen? Yes, but the texture changes slightly when thawed (it may become a bit grainy). If you freeze it, do so in small portions wrapped in cling film and inside an airtight container. Thaw in the refrigerator overnight. It's not the ideal option, but it serves to avoid waste.
Nutritional value
Anchovy pâté is a food rich in protein (anchovies provide about 29g of protein per 100g), omega-3, vitamin B12, and calcium. Cream cheese adds fat and calories, but in the quantities consumed as an appetizer (about 30-40g per person) it is a reasonable option. The version with Greek yogurt significantly reduces the fat content.
As a reference, a portion of about 40g of anchovy pâté (with cream cheese) provides approximately 120-140 calories, 9g of fat, 6g of protein, and less than 1g of carbohydrates. It is a relatively satiating and nutritious appetizer compared to other options.
Common mistakes and how to avoid them
- Adding salt: the most common mistake. Anchovies are already very salty. Never add salt to the pâté.
- Poor quality anchovies: if the initial anchovy is mediocre, the pâté will be mediocre. You don't need the best in the world, but a decent anchovy in olive oil, not cheap sunflower oil.
- Cold cream cheese: if the cream cheese is straight from the fridge, it will be difficult to mix and the texture will be lumpy. Leave it at room temperature for 30 minutes before starting.
- Not letting it rest: the pâté improves greatly after 30 minutes in the fridge. Freshly made, the flavors are "loose." After resting, they integrate and the pâté gains roundness.
- Inadequate texture: if you blend it too much, it becomes a characterless mousse. If you mix it too little, there are large pieces of anchovy. The ideal point is a cream with some texture, where small fragments of caper and anchovy can still be discerned.
At Bacalalo, you'll find Cantabrian anchovies perfect for this pâté, with the ideal balance of salt and flavor that makes the final result extraordinary.
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Conclusions
- What is anchovy pâté?: Anchovy pâté is a spread made from mashed canned anchovies with creamy ingredients (cream cheese, butter, or cream) and flavored with lemon, capers, pepper, and herbs.
- Ingredients: Important note: do not add salt.
- Step-by-step preparation: Total time: 10 minutes preparation + 30 minutes chilling in the refrigerator.
- Variations of anchovy pâté: Replace the cream cheese with unsalted butter at room temperature (same amount).
- How to serve anchovy pâté: Homemade anchovy pâté keeps in the refrigerator in an airtight glass container for 5-7 days.
Frequently asked questions
Can I use salt-cured anchovies instead of canned ones in oil?
Yes, but you must desalt them first: leave them in milk or cold water for 30 minutes, drain, and dry them thoroughly. Salt-cured anchovies are more intense, so use a little less or increase the cream cheese.
Is anchovy pâté safe for pregnant women?
Canned anchovies (tin or jar) are safe during pregnancy because they have been salt-cured for months, which eliminates the risks of anisakis and listeria. Homemade pâté made with canned anchovies is suitable for pregnant women.
Can it be made without cream cheese?
Yes. You can substitute it with unsalted butter (French style), Greek yogurt (light version), ricotta, cottage cheese, or even ripe avocado (dairy-free version). Each variant has its own personality. Anchovy pâté is a spread made from crushed canned anchovies with creamy ingredients (cream cheese, butter, or cream) and flavored with lemon, capers, pepper, and herbs.
How much pâté should I calculate per person?
As a shared appetizer, calculate 30-40 g per person. The basic recipe (100 g anchovies + 150 g cream cheese) serves 4-6 people as an appetizer. If it is the main appetizer, double the quantities.
What type of bread is best to accompany it?
Breads with a crunchy texture contrast well with the creaminess of the pâté: toasted baguette, crystal bread, thin toasts, regañás, picos or crackers. Rye bread also works very well with the intense flavor of anchovy.
Can it be made in large quantities for an event?
Yes, the recipe can be multiplied without problem. Make it the day before the event and store it in the fridge. The next day it will be at its optimal flavor. Just take it out of the cold 5-10 minutes before serving.
Can I add other fish or seafood?
Yes. A piece of smoked salmon, canned tuna, sardines in oil, or even cooked octopus can be mixed with anchovies to create double-fish pâtés. Anchovy acts as a flavor enhancer for the other ingredient.
What is the main ingredient of pâté?
Pâté (from French pâté) is a spreadable paste usually made from minced meat or liver and fat, often with the addition of vegetables, herbs, spices, and wine.
What pairs well with anchovies?
Is anchovy paste as good as anchovies?
The results Overall, canned anchovies won, with a total score of 7.6/10. Fillets in oil and anchovy paste scored 7/10 and 6.7/10, respectively.
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