1929. Sardine Pate

We should all be eating more sardine. With modern days food systems, almost everything seems to have a catch. Eat sardines, but make sure they come in cans soaked either in brine or olive oil. Interesting fact that sardines have very low mercury absorption, making them one of the best fish options for consumption.

This pate is naturally nutrient dense because of the sardines, but it is even more so with the flavorsome addtions which include boiled egg, onion, capers, and others. 

Ingredients:

2 tins sardines in olive oil

40g butter, soft

1 small red onion

2 tsp capers in vinegar

fresh herbs

1 tsp mustard

1/2 tsp salt

1 Tbsp lemon juice

lemon zest, optional

Method:

Add all ingredients to a mini food processor and blend until smooth and creamy, or as chunky as you like. Taste and adjust seasoning, add more lemon or mustard if desired.

Chill before serving for a thicker texture.

صحة و عافية