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Sardine Pate

Submitted by Crafty Cookie 11 June 2009

Serve in melba toast andor salad. It can be mde with any tinned oily fish, sardines are just my personal favourite, mackeral is excellent too, The pate needs to be refrigerated for at least 2 - 4 hours before serving. Keeps well covered in the refrigerated for 24 hours.



1 x 120g tin sardines in oil ,1 teaspoon lemon juice ,2oz softened unsalted butter ,fresh chopped parsley to taste ,salt and ground white pepper to taste ,,,


1 Empty the whole contents of the can (fish and oil)into a food proccessor.
2 Add the remaining ingreedients.
3 Whizz in the food processor until completely amalgamated and perpectly smooth.
4 Taste and make adjustments as necessary.
5 Spoon into serving dishes (ramekins are ideal).
6 Cover and refrigerate.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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