Sardine Pate
Serves 8
- 8 oz (250 g) canned sardines in oil, drained, bones removed
- I /2 cup (125 g) butter, softened
- 1/2 cup (125 g) lowjat cream cheese
- 3 tbsp lemon juice
- black pepper
- lemon twists and parsley sprigs to garnish
STEPS :
- Puree the sardines, butter, soft cheese, and lemon juice in a food processor until
almost smooth. Add pepper to taste and a little more lemon juice if needed.
- Divide the sardine mixture among 8 small ramekins (or put into 1 large bowl) and
level the surface. Cover and chill in the refrigerator for at least 30 minutes.
- Serve chilled, garnished with lemon twists and parsley sprigs.
SHRIMP PATE
Substitute 1/21b (250 g) cooked peeled shrimp for the sardines, and proceed as directed.
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