Chilled potato, tomato and anchovy loaf

Name: Chilled potato, tomato and anchovy loaf (Pastel de anchoa)
Yield: For 8 Tapas
Cuisine: Spanish
Ingredients: salt and pepper to taste; salt and pepper to taste; 9 tbsp extra virgin olive oil; 3 tbsp white wine vinegar; 85 g (3 oz) black olives, pitted and finely chopped; 16 fresh anchovy fillets; 2-3 ripe tomatoes, peeled, seeded and chopped; 500 g (1 lb 2 oz) cooked potatoes, mashed and pushed through a sieve or potato ricer; 500 g (1 lb 2 oz) cooked potatoes, mashed and pushed through a sieve or potato ricer

Pastel de anchoa

Preparation info

For
8
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This deliciously different recipe makes the most of some of Spain’s staple ingredients - anchovies, tomatoes and potatoes. If you can’t find fresh anchovies, choose some that have been marinated in vinegar, drain them and marinate them in olive oil for a few hours before using.

Ingredients

500 g (1 lb 2 oz) cooked potatoes, mashed and pushed through a sieve or potato ricer

Europe
Spain
Barcelona
Fish course
Pescatarian
Gluten-free
Catalonia
Mediterranean

Method

Put the mashed potatoes in a bowl. Prepare a vinaigrette with the oil, vinegar, salt and pepper and stir ⅔ of it into the potatoes. Leave for at least 1 hour to let the flavours meld.
Place the anchovies in a shallow dish and dress them with the rest of the vinaigrette. Leave them to macerate for at least 1 hour. (If you are using ready-marinated anchovies, jus