Anchovy pâté in Thermomix is one of those appetizers that look like a delicacy and, however, can be made in less than five minutes with just a couple of presses. The difference compared to making it by hand is the texture: the machine's blades blend the anchovies, butter, and other ingredients until they form a fine, homogeneous cream, without lumps or fish fibers, ready to spread on toast or fill eggs. And if you add Philadelphia cheese, you get a softer, creamier, and more spreadable version that even those who say "anchovies taste too strong" will enjoy.
At Mercat del Ninot, we have been working with Cantabrian anchovies since 1990, and this pâté is the best way to make good use of a high-quality can to stretch it for a gathering. In this guide, you will find the basic Thermomix recipe step-by-step, the creamy variant with Philadelphia cheese, usage ideas, preservation tips, and tricks to ensure it has a balanced salt content. If you prefer to make it by hand with a fork or a blender, we explain it in the traditional homemade anchovy pâté; here, we focus on the quick version with a food processor.
Why make anchovy pâté in Thermomix
Making this pâté in Thermomix (or any food processor with blades like Mambo, Monsieur Cuisine, or a good food processor) has three clear advantages over making it by hand:
- Ultra-fine texture. The blades emulsify the fat from the butter with the oil from the anchovies, creating a silky cream without chunks. By hand, it always turns out a bit more rustic.
- Speed. Everything goes into the bowl at once, and it's ready in 20-30 seconds. Zero chopping effort.
- Air control. If you blend at medium speed and then fold in with the butterfly whisk, you can incorporate a touch of air that makes the pâté lighter and easier to spread.
The only "but" is that it's very easy to over-blend and heat the mixture with the friction of the blades. That's why it's advisable to use very cold butter and work in short bursts, as you'll see in the steps.
Ingredients for anchovy pâté in Thermomix
Quantities for a generous bowl (about 6-8 toast servings):
- 1 can of Cantabrian anchovies in olive oil (about 50g drained, 8-10 fillets)
- 100g unsalted butter, cold and diced
- 1 teaspoon lemon juice
- 1 teaspoon cognac or brandy (optional, rounds out the flavor)
- A pinch of freshly ground black pepper
- A little chopped fresh chives or parsley (optional, for garnish)
The key here is the raw material: with a good quality Cantabrian anchovy, you hardly need anything else. A cheap anchovy, too salty, or with a metallic taste will force you to correct it a lot and it will never be as fine. Do not add salt: anchovies already provide all the salt the pâté needs.
Anchovy pâté in Thermomix step by step
- Drain the anchovies. Remove them from the can and let them sit on kitchen paper for a couple of minutes to remove excess oil. Reserve a teaspoon of that oil in case you want to lighten the mixture at the end.
- Blend the anchovies alone. Place the anchovies in the bowl and blend for 10 seconds, speed 7, to make a paste. Scrape down anything remaining on the sides with the spatula.
- Add the cold butter. Add the diced butter, lemon juice, cognac (if using), and pepper.
- Emulsify. Blend for 20-30 seconds, speed 5-6, until it forms a fine, homogeneous cream. Stop occasionally and scrape the mixture from the sides; this way, you blend evenly without overheating.
- Taste and adjust. Adjust lemon or pepper. If it feels too thick, add the reserved teaspoon of oil and give it another short pulse.
- Refrigerate. Transfer the pâté to a bowl, smooth the surface, cover it, and leave it in the refrigerator for at least 1 hour. The butter will solidify again, and the pâté will gain body and flavor.
And that's it: in five minutes of actual work, you have an anchovy pâté with a deli-like texture. Take it out of the fridge 10-15 minutes before serving so it spreads easily.
Creamy variant: anchovy and Philadelphia cheese pâté
This is the most popular version for those looking for something softer and more spreadable. Cream cheese like Philadelphia reduces the intensity of the anchovy, adds creaminess, and turns the pâté into a perfect spread for canapés and dips. It is also more stable at room temperature than the butter-only version, so it holds up better on a snack table.
Ingredients for the cheese variant:
- 1 can of Cantabrian anchovies in oil (about 50g drained)
- 200g cream cheese like Philadelphia, at room temperature
- 50g butter at room temperature (optional, for more creaminess)
- 1 teaspoon lemon juice
- Black pepper and a little chopped chives
Steps in Thermomix:
- Blend the drained anchovies for 10 seconds, speed 7 until a paste forms.
- Add the Philadelphia cheese, butter (if using), lemon, and pepper.
- Blend for 20 seconds, speed 4-5, until combined. Don't overdo it: cream cheese becomes liquid if worked too much. It's better to stop, scrape down the sides, and give it another short pulse if needed.
- Taste, adjust lemon, and transfer to a bowl. Refrigerate for 30-60 minutes before serving and finish with chives on top.
Proportion trick: with 1 can of anchovies per 200g of cheese, you get a balanced flavor, neither bland nor overpowering. If you prefer a stronger anchovy taste, increase to one and a half cans or use additional fillets. If you want it very mild (for example, for children or those new to anchovies), reduce to half a can.
Uses: toasts, fillings, and dips
This pâté is a versatile appetizer. Here are some ideas to make the most of it:
- Toasts and montaditos. On toasted bread, with a cherry tomato or a strip of piquillo pepper on top. See more combinations in our guide to anchovy toasts.
- Deviled eggs. Mix the cooked yolk with a little pâté and fill the whites. Spectacular and very easy.
- Dip for crudités. The version with Philadelphia, a bit looser, is perfect for dipping carrot sticks, celery, endives, or breadsticks.
- Avocado or quail egg filling. A delicate bite for a special dinner.
- Base for cold canapés. Combine it with other anchovy appetizers like anchovy-stuffed olives to create a varied platter.
- Touch in little gem lettuce. A little pâté at the base of some little gem lettuces with anchovies takes them to another level.
Preservation
Anchovy pâté keeps well in the refrigerator, provided you store it correctly:
- Refrigerator: in an airtight container, the butter version lasts 4-5 days and the Philadelphia cheese version lasts 3-4 days (fresh dairy products last a little less). Smooth the surface and cover it with cling film directly on the pâté or a thin layer of olive oil to prevent oxidation and absorption of odors.
- Freezer: the butter-only version freezes reasonably well for up to 1 month; the cream cheese version is not recommended for freezing because it tends to separate and release water when thawed.
- Serving: take it out of the refrigerator 10-15 minutes before serving so it regains a spreadable texture, but do not leave it at room temperature for hours.
Tips for a perfect result
- Cold butter in the classic version. Prevents the friction of the blades from melting it and the pâté losing body. In the Philadelphia version, however, the cheese should be at room temperature to integrate without forming lumps.
- Do not add salt. The salted anchovies already provide all the necessary salt. Always taste before adjusting anything; it's almost never necessary.
- Lemon balances. A touch of acidity cuts through the fat and enhances the seafood flavor. Start with a little and gradually increase.
- Do not over-blend the cheese. Cream cheese liquefies if you work it too much. Use short pulses and moderate speed.
- Anchovy quality. This accounts for 80% of the result. If you want to understand why some cost what they do, we explain it in why Cantabrian anchovies cost so much.
- Chill rest. Don't skip the hour in the fridge: the pâté gains a lot in body and flavor.
Are you craving more ideas with Cantabrian anchovies? Check out our 12 anchovy recipes and, of course, our selection of Cantabrian anchovies so your pâté starts with the best raw material.
Frequently asked questions
Can I make this pâté without a Thermomix?
Yes. With an immersion blender or a food processor, you get an almost identical texture. By hand with a fork, it also works, but it will be more rustic; we explain it in the traditional homemade anchovy pâté.
How many anchovies should I use per tub of cheese?
As a reference, 1 can of anchovies (about 50g drained) per 200g of Philadelphia cheese gives a balanced flavor. Increase to one and a half cans if you want it more intense, or reduce to half a can for a very mild version.
Do I need to add salt?
No. The salted anchovies already provide all the necessary salt. Taste the pâté before adjusting anything; it's almost never necessary.
How long does anchovy pâté last in the fridge?
The butter version lasts 4-5 days in an airtight container; the Philadelphia cheese version lasts 3-4 days. Cover the surface with cling film directly on the pâté or a thin layer of oil to prevent oxidation.
Can it be frozen?
The butter version can, for up to 1 month. The cream cheese version is not recommended: when thawed, it tends to separate and release water.
Why did my pâté turn out liquid?
It's almost always due to over-blending: the friction heats and melts the fat, or the cream cheese liquefies. Blend in short pulses, use cold butter, and let the pâté chill to regain body.
