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Title: Sardine Pate
Categories: Five, Seafood, Herbs
Yield: 3 Servings

4 oz (120 g) tinned sardines; in
- oil
1 ts Lemon juice
2 oz (57 g) unsalted butter;
- softened
Fresh parsley; chopped
Salt & ground white pepper

Empty the whole contents of the can (fish and oil) into a
food processor.

Add the remaining ingredients.

Whiz in the food processor until completely amalgamated
and perfectly smooth.

Taste and make adjustments as necessary.

Spoon into serving dishes (ramekins are ideal).

Cover and refrigerate.

A soft and tasty home made pate, great on melba toast and
served with salad. It can be made with any tinned oily
fish, sardines are just my favourite, the mackeral was
excellent too. Needs to be refrigerated for at least 2 -
4 hours before serving.

Keeps for 2 days in the refrigerator.

From: http://www.nigella.com

Uncle Dirty Dave's Archives

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