Very easy

Roast pepper and anchovy pâté

Name: Roast pepper and anchovy pâté
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, Mediterranean, Spanish
Ingredients: 200 g Red pepper (roasted, peeled and well drained); 45 g Anchovies (in oil, drained); 1 unidad de Egg (medium); 15 ml Extra virgin olive oil; 10 ml Lemon (juice); 0.5 g Black pepper

Total time50 min Preparation 10 min · Cooking 10 min · Chilling 30 min

Preparation excluding the indicated waiting: 10 min · Cooking: 10 min · Chilling: 30 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

The total includes at least 30 minutes of the stated chilling. Allow longer if needed to reach the described texture.

Servings4

Allergens

Egg: Ingredient to check: Egg. Fish: Ingredient to check: Anchovies. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating 5.0 / 5 (1)

A creamy pâté of roast red pepper, anchovies and boiled egg, balanced with lemon and olive oil.

Jump to steps

10 minpreparation excluding indicated waiting

10 mincooking

30 minChilling

4servings

367 kcalwhole recipe

92 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation 10 min · Cooking 10 min · Chilling 30 min

Preparation excluding indicated waiting: 10 min · Cooking: 10 min · Chilling: 30 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

The total includes at least 30 minutes of the stated chilling. Allow longer if needed to reach the described texture.

Recipe characteristics

Pescatarian Appetiser 30 to 60 minutes Home-style

Allergens

View full classification 28 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

AppetiserStarter

Meal

AppetiserSnack

Preparation

Boiling

Appliances

SaucepanBlender

Cuisine

Home-styleMediterraneanSpanish

Season

All year round

Occasion

For guestsCelebrationsFor sharingMake aheadWeekend

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Appetiser · Starter

Meal

Appetiser · Snack

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Red pepper roasted, peeled and well drained 200 g
Anchovies in oil, drained 45 g
Egg medium 1 item
Extra virgin olive oil 15 ml
Lemon juice 10 ml
Black pepper 0.5 g

0 selected ingredients

Let’s get cooking

Method

Boil the egg for 10 minutes, cool and peel it.
Drain and dry the pepper and anchovies so the pâté is not watery.
Blend the pepper, anchovies, egg and lemon until smooth.
Gradually blend in the oil, taste and season with pepper.
Cover and chill for at least 30 minutes before serving.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.