Saturday, April 21, 2007

Sardine Pate

2x125g (4oz) cans of sardines in oil, drained, bones removed
125g(4oz) butter, softened
125g(4oz) low fat soft cheese (cream cheese)
3tbsp lemon juice
Black pepper
Lemon twists and parsley sprigs for garnish

Puree sardines, butter, soft cheese, and lemon juice in a food processor till almost smooth, Add pepper and more lemon juice to taste.
Divide between 8 small ramekins, or one large bowl, and level the surface. Cover and chill in the refrigerator for at least 30 minutes.
Serve chilled.

This one is from Mary Berry’s Complete cookbook. I don’t know how many people there are out there that like sardines, but if you are one of them (and you know who you are), you absolutely must try this!
Sardines Rock! If you are not fond of “fishy tasting” recipes, stay away from this one at all costs.

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