Bottarga Pate
This quick and delicious Bottarga Pate recipe is a sensational starter that’s made with butter and lemon and is so tasty no one will guess it takes just 15 minutes to make.
Ingredients
- 2 ounces bottarga finely grated
- 2 ½ ounces canned tuna packed in olive oil and drained (approximately, half a can)
- 8 anchovy filets
- 7 ounces salted butter room temperature
- Pinch of cayenne or chili powder
- Squeeze of lemon juice
- Herb flowers to serve I had some Thai basil flowers, chive, or mint flowers
Instructions
- Start by blending 2 ounces grated bottarga, ½ can of tuna, and 8 anchovy filets in a food processor until smooth.
- Then roughly cube the 7 ounces room temperature butter and add into the food processor.
- Add cayenne pepper, I used a little more than ¼ teaspoon and fresh lemon juice (I used about a teaspoon) to taste.
- Serve with toasted bread or crackers and lemon wedges, maybe some quickles (I’m thinking cucumber ribbons, but if you wanted, I’m sure cornichons or giardiniera would be fabulous.) and grab yourself a cold drink. Enjoy!
Notes
This recipe was adapted from: Bitter Honey by Letitia Clark.
At the time of writing, 3 ounces of bottarga costs $23. The original recipe calls for a whopping 2 ¾ ounces of bottarga. I couldn’t quite justify spending that much to make an appetizer, so I paired it down to ⅔ block, which was closer to 2 ounces. We still have enough to try another bottarga recipe in her book, bottarga and clam linguine, and I can’t wait.
Tried this recipe?Let us know how it was!