Name: Sardine Pate (needs an image before optimising)
Yield: 4
Ingredients: 2 x 120g cans of sardines, packed in olive oil, drained; 75 g cream cheese; ¼ cup diced shallots (or diced red onions that have been soaked in lemon juice for 10 minutes); ¼ cup lime juice or lemon juice, this can be adjusted depending on how you like the taste and texture; 3 tbsp chopped fresh herbs - chives, parsley or dill are all good; 1 pinch of cayenne pepper; salt and black pepper freshly ground to taste

CategoryQuick Meals & Snacks

Sardine Pate (needs an image before optimising)

Yields4 Servings

Ingredients

2 x 120g cans of sardines, packed in olive oil, drained

75 g cream cheese

¼ cup diced shallots (or diced red onions that have been soaked in lemon juice for 10 minutes)

¼ cup lime juice or lemon juice, this can be adjusted depending on how you like the taste and texture

3 tbsp chopped fresh herbs - chives, parsley or dill are all good

1 pinch of cayenne pepper

salt and black pepper freshly ground to taste

Directions

Remove the sardines from their cans, shaking off any excess olive oil. Take out the backbones from the sardines and discard them. Cut away and discard any tails too.

Place the cream cheese in a bowl and gently beat with a spatula until it is smooth. Add the shallots (or onions) and fresh herbs and most of the lime or lemon juice and mix everything into the cream cheese with the spatula.

Use a fork to smash the sardines into the cheese and herb mix. Add the cayenne, salt and pepper too. Check the taste and you can add a bit more lime juice at this stage if you fancy.

Eat straight away or chill in the fridge until you are ready to eat it.

You can make it up to two days ahead but be sure you cover it properly with clingfilm so there is no exposure to the air and keep it chilled until its time to eat.

Obviously if you prefer a smooth texture to this pate you can blend it.

I like to serve this with crackers, celery, fennel slices and gherkins.