Pecks Anchovy Fish Paste Reconstructed


Ingredients

80 g anchovy fillets
52 g x tins sardines in oil (total g: g sardines + g oil)
160 g canned mackerel, drained
1½ g msg
1½ g xanthan gum
30 ml water
red food colouring (a few drops, optional)

Method

  1. Place all ingredients into a mixing jug.
  2. Use a stick blender to blend everything into a smooth puree.
  3. Adjust the color with more red food colouring if desired.