Smoked Anchovy Pâté with Herb Butter

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 8

A cold fish appetizer that will leave an impression.

Dry the anchovies with paper towels and arrange them on a larger piece of aluminum foil. Add peeled garlic cloves and rosemary sprigs, which we lightly burn with a torch. Using the foil, wrap the ingredients into a packet and place it in the oven preheated to 200 degrees Celsius for about 20 minutes.
Remove the heads and bones from the baked anchovies and place them in a food processor. Add shallot, one or two roasted garlic cloves, butter, a teaspoon of mustard seeds, and fresh parsley. Blend the ingredients until smooth, then season the mixture with pepper and salt to taste. Store the pâté in the refrigerator to cool thoroughly.
Prepare the herb butter. Add the herbs to the food processor and quickly grind them. Softened butter is mixed with an electric mixer until completely smooth, with traces of the whisk visible. Add pepper, salt, and the chopped herbs. Mix well so that the herbs and spices are evenly distributed. Shape the butter into a log (sausage), wrap it in transparent food wrap, and store it in the refrigerator to harden. Once hardened, unwrap the butter and slice it into rounds.
Finely grind pine nuts and any herbs of your choice. Shape the cooled pâté into small balls with your hands and roll them in the herb crumbs.