I bought a whole tube of anchovy paste because it sounds great: no carbs, high fat, high omega 3 content. But I really have no idea how to use and it will spoil sooner or later.

Can you suggest interesting ways to use salted anchovy paste?

Thanks

I make my own salad dressing with oil and vinegar, a little mustard and garlic, and a squeeze of anchovy paste -- can't taste the anchovies but it does bring the whole thing to life. Also to liven up bbq sauces, chile, etc. And, of course, if you make any of the many pizza recipes from here, anchovies never hurt a pizza IMHO. Hope that gives you a starting point.

PS -- And, just to put your mind at rest, it will spoil later rather than sooner. I've had a partial tube in my fridge for several months and it's still fine -- all that salt is a great perservative!

It's a key ingredient in caesar salad.

Have some fun, search google with the keywords "anchovy paste recipes"

Anchovy paste has a strong umami flavor, so you can use it whenever umami is needed. Some examples of other umami ingredients: parmesan cheese, soup stock, soy sauce, fish sauce. Fish sauce is actually made from anchovies, and if you ferment your anchovy paste you'll end up with fish sauce.

Salad dressing is probably the best use for it. Add some lemon juice and whisk or blend in some olive oil. The anchovies will help the dressing emulsify. In addition to salads, I like to use this sort of dressing on hamburgers, carpaccio, gravlax or anything that needs a tart, savory, fatty topping. Goes well with parsley.

I buy whole anchovies usually, and I like to snack on them as well. You can probably use anchovy paste as a spread, but you'll have to get creative with what to spread it on!

I bet anchovy paste, olives and parsley could be used to make a nice topping for chicken. You could get really fancy and stuff chicken breasts with it.

Glenda, what you said about Anchovy paste is exactly how I feel about fish sauce. To me, fish sauce replaces cheese somewhat. I use it with eggs and it makes them taste really good!

I'm going to have to try this anchovy paste!

make a putanesca sauce and put it on halibut to die for!

Well, I never heard of that sauce before so I Googled it -- sounds wonderfully tasty! Thanks for that suggestion, also for the idea of putting it on halibut - somehow halibut always seems boring to me unless I skewer it with prawns and peppers, marinate for a little while, then barbecue. That would probably be a really good dipping sauce for the skewers also!