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 cup
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
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.