Recipe by Paula
Sardines are as synonymous with Portuguese cuisine as salt cod. Enjoying grilled sardines with a glass of wine while sitting at a Portuguese seaside restaurant is something everyone should try in their lifetime. But if you can't get to sunny Portugal just yet, you can always try this way of enjoying sardines. There are many different versions of this recipe but this is my favourite. I love this quick and easy appetizer simply smeared on toasted bread but you can also top it with chopped olives, pickles, pickled onions and hard boiled egg. Enjoy!
Makes: 1 cupIngredients:
120 grams sardines, canned in olive oil
1 large shallot, chopped
1/3 cup chopped fresh parsley
2-3 sun-dried tomatoes, packed in oil
1-2 teaspoons oil from sun-dried tomatoes
1/2 cup unsalted butter, softened
zest of 1/2 lemon
juice of 1/2 lemon
Pinch of crushed dried piri piri or chili flakes
Splash of Brandy
Salt and Pepper to taste
Directions:
1. Drain the sardines but reserve about half of the packing oil.
2. In a food processor combine and process, shallot, parsley, sun-dried tomatoes and sun-dried tomato oil. Add remaining ingredients (including reserved sardine packing oil) and process until smooth.
3. Season to taste with salt and pepper. Serve immediately or chill until needed then bring to room temperature (spreadable) before serving.
Looks fabulous!
ReplyDeleteMom and dad buy a sardine paste that they absolutely love. I wonder if it is from Portugal. I will send them the link so that they can make their own.
ReplyDeleteWhat is 'a cup' ? In function of this recipe... It requires 'a half cup of butter' : can this be translated in grams/ounces ?
ReplyDeleteThanks !
4oz
ReplyDelete8oz or one stick
DeleteNo not 8oz about 4 oz thats half a regular block of butter
ReplyDeleteI've just made this and then tweaked the recipe . IMO it's too oil laden. Sardines are an oily fish so no need to add to make this pate unhealthy by a fat overload. Buy sardines in brine or springwater. Don't add the tomato oil but put in the butter to set the pate. Also I added half teaspoon of paprika and a quarter teaspoon of cayenne instead of chilli flakes, I would have added 2 teaspoons of tomato puree but had none so put in a squirt of tomato ketchup. I preferred my version tbh and it was lovely in a jacket potato. Mackerel has got very expensive this makes a very good cheaper pate and not far off the lovely Shippams tomato and sardine paste I remember from childhood (UK).
ReplyDelete