Friday, 20 March 2015

SARDINE BUTTER

This recipe will save you time and money when seeking out a pate.
All it  takes is a tin of sardines or the equivalent weight in anchovy fillets
Drain them
Mash thoroughly with a fork
Add 1 tsp of minced garlic
20gm of softened butter for every sardine used  
Pound all ingredients together till you get a smooth paste
Season with a few drops of lemon juice
Sprinkling of cayenne pepper
Pack the paste into a small terrine or ramequins
Cover with a cling wrap .
Place in refrigerator to chill .
 

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