RECIPE: Quick-Marinated Anchovies with Kumquats (From Party Tricks)

Anchovies are one of the most underrated ingredients for effortless entertaining. Rich, savory, and packed with umami, they instantly add depth to simple dishes with very little preparation.

This recipe for Quick-Marinated Anchovies with Kumquats comes from Party Tricks, the new cookbook by Anna Hezel. With just a few pantry staples and fresh citrus, the dish transforms high-quality anchovies into a vibrant appetizer that feels both elegant and approachable.

Thin slices of kumquat add a bright, slightly sweet citrus note that balances the salty richness of the anchovies, while garlic, olive oil, mint, and pink peppercorns bring freshness and aromatic complexity. The result is a bold but incredibly simple dish that can be assembled in minutes — perfect for serving alongside bread and a glass of wine.

Ingredients

Serves 4–6

1 small garlic clove (or half a large one), grated
2 tbsp Spanish extra virgin olive oil (Like Masia el Altet or Finca La Torre)
10 anchovy fillets, packed in olive oil and drained (Like Don Bocarte)
3 kumquats, thinly sliced and seeded
1 sprig mint, torn into small pieces
¼ tsp pink peppercorns, coarsely ground

Directions

1.) On a serving plate, whisk together the grated garlic and olive oil.

2.) Arrange the anchovy fillets across the plate in the garlic oil.

3.) Scatter the sliced kumquats over the anchovies.

4.) Finish with torn mint and crushed pink peppercorns.

Serve immediately.