Anchovy cream: the simple appetizer recipe

Anchovy cream is my go-to when I want an appetizer with character without spending hours in the kitchen. I discovered it in the Provençal style, simply served with toasted bread and a few crudités. What I love is the contrast: the anchovies provide salt and umami, the butter rounds everything out, and the cream gives it that smooth texture that spreads like a dream.

I prepare it in two stages: first, a gentle confit of the garlic (nothing harsh), then I blend the anchovies with the softened butter. The cream and a squeeze of lemon finish the job: it balances the flavor, lightens the taste, and prevents it from being too salty if you happen to use very strong anchovies.

To stay true to tradition, I keep the base very simple: anchovies, butter, cream, garlic, lemon, and pepper. My little personal touch (without betraying the spirit of the dish): I serve the cream with two or three seasonal crunchy ingredients (radishes, cucumber, spring onions). It makes for a complete and refreshing appetizer plate, and it really showcases the anchovy cream.

From a nutritional standpoint, this is a rich preparation (butter and cream), so the idea isn't to eat a whole bowl of it. However, in small portions, it's very beneficial: anchovies provide good protein, omega-3 fatty acids, and a good amount of vitamin B12. And with raw vegetables, you have the "gourmet + fresh" combination that always works.

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Anchovy cream

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: entranceKitchen: FrenchDifficulty: average

Parts

4

parts

Preparation time

15

minutes

Cooking time

3

minutes

Calories

390

kcal

Total time

45

minutes

A smooth anchovy cream, perfectly salted, enhanced with garlic and softened by butter and cream. Perfect for spreading, layering on canapés, or serving with crisp vegetables.

Cooking Mode

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Ingredients

• 80g of anchovy fillets in oil (drained)

• 120g unsalted butter (at room temperature)

• 60g of thick crème fraîche

• 1 small clove of garlic

• 1 teaspoon of lemon juice

• Black pepper (2-3 turns of the pepper mill)

• 1 bunch of radishes (for serving)

• 1/2 cucumber (for serving)

• 2 spring onions (for serving)

• Country bread (sliced, to serve)

Preparation steps

• Take the butter out of the refrigerator 20 to 30 minutes in advance: it should be very soft (with a spreadable consistency). Drain the anchovies and pat them dry quickly with paper towels.
• Prepare the garlic: peel the clove, remove the germ if necessary, then chop it very finely. In a very small saucepan, melt 1 tablespoon of butter (taken from the 120g) over very low heat and let the garlic cook for 2 to 3 minutes without browning. The goal is to soften it. Let it cool slightly.
• Place the anchovies in the bowl of a small food processor (or use an immersion blender in a narrow container). Add the remaining softened butter, the garlic warmed with the cooking butter, the crème fraîche, the lemon juice, and the pepper.
• Blend in short bursts, then continuously, until you obtain a smooth cream. Taste it: generally, you don't need to add salt (the anchovies provide enough). Adjust with a little more lemon if you want a fresher taste.
• For a really clean texture: pass the cream through a fine sieve with a spatula (optional but very pleasant to spread).
• Transfer to a bowl, cover with cling film and let rest for 30 minutes in the fridge: the cream firms up and the flavors settle.
• Meanwhile, prepare the side dish: wash the radishes, cut the cucumber into sticks, and slice the spring onions. Toast the bread (in a toaster or pan) until crispy.
• Serve the chilled anchovy cream with toasted bread and raw vegetables. At the table, let everyone spread it at their own pace.

📊 Nutritional Information

1 portion (approx. 95g of cream + raw vegetables)

* RDA = Recommended Daily Allowance

📝 Notes

Storage: 2 days in the refrigerator, covered with cling film. Remove from the refrigerator 10 minutes before serving so that it becomes easily spreadable again.

💡 Chef's Tips

If your anchovy cream is too firm (very cold butter), loosen it with 1 to 2 tablespoons of cream. If it's too thick, add a little more softened butter or a squeeze of lemon juice, rather than adding more cream all at once.

🔄 Variations

• A more rustic version: mash the ingredients with a fork (less smooth texture, very nice on toast).
• Milder version: replace 20g of anchovies with 20g of drained tuna in oil (the anchovy taste remains but less intense).

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.