Sardine pâté
I found this recipe in the School of brides and thought it would be similar to tuna pâté and I wasn't wrong. It is made with butter instead of mayo but the end product is as smooth and fishy, in a nice way!
Tuna pâté has the advantage of being made from pre de-skinned and de-boned tuna so faster and easier. Sardine pâté involves having to prepare the sardines so more work and takes longer.
The original recipe called for adding the double of the sardines weight of butter but that was way too much butter so I added slowly until I got the right consistency and ended up adding only ⅓ of the original amount which my arteries will be very happy for!
This book is known for limited to no indication on the amount of ingredients so the amount of tomatoes and eggs I prepared weren't enough for the amount of sardine pâté. Below I rectified the quantities.
As this is a pâté, it doesn't necessarily need to be eaten with tomatoes and eggs. The combination works really well but on a piece of bread or a cream cracker it will work just as well.
Serves: 4 persons (starter) or 2 persons (main).
Ingredients:
- 2 tins of sardines - 200g after drained (I used sardines in water but I guess sardines in olive oil will also work)
- 100g butter, melted
- parsley to taste, finely chopped
- 4 medium tomatoes, sliced
- 4 eggs, hard boiled and sliced
- salt & pepper to taste
- De-skin and de-bone the sardines. Mash them with a fork. I ended up with 150g sardines.
- Add parsley and salt & pepper to taste.
- Add melted butter and mix until you get a pâté consistency. For me that was 100g butter.
- Lay the tomato slices on a serving plate. Add the sliced eggs on top.
- The book called for adding the sardine pâté to the top of the eggs but I ended up with a lot of pâté and not enough tomato/egg towers so I put the pâté in a ramekin on the middle and we scooped it at will on top of the tomato/egg towers and on bread. We had it as a main with raw baby spinach and sautéed Jerusalem artichokes.
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