Sardine Pate (needs an image before optimising)
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.
Ingredients
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.