Sardine pate

Sardine pate

Pate de sardinha

By
From
Lisbon
Serves
4 as a starter or as part of a light meal
Photographer
Steven Joyce

Portugal is famous for its tinned fish, especially sardines, which are often sold in beautifully decorated tins, and it is home to Europe’s oldest cannery, Ramirez. I have Portuguese friends who happily eat sardines straight from the can as a mid-afternoon snack – really, this recipe is just a more delicious, slightly posher version of tinned sardines on toast, and it is often served as a starter in cafés and restaurants.

Ingredients

Quantity Ingredient
1 x 125g tin sardines in olive or sunflower oil
1 tablespoon finely chopped flat-leaf parsley
1-2 tablespoons freshly squeezed lemon juice
2 teaspoons soft butter
1 teaspoon tomato puree
salt
freshly ground black pepper
bread or toast, to serve

Method

  1. Drain and discard the oil from the sardines. Place the fish in a bowl with the parsley, 1 tablespoon of the lemon juice, butter and tomato purée. Mash everything together, then taste and season, if necessary. Add a little more lemon juice if you like.
  2. If you’re not planning to eat the pâté straight away, keep it in the fridge for up to 2 days, but remember to bring it to room temperature before serving with crusty bread or hot toast, as a starter or snack.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again