Sardines Pate. Recipe
At this time of year sardines are at their best, you know, the months without "R", therefore we tend to cook them often. I usually, from time to time, especially if I have dinner guests, when I prepare sardines to keep 3 or 4 of them to make a pate. It is very easy and, once cold, with toast and a chopped tomato, it is a delight.
I tell you how to make this sardine pate recipe, healthy, easy, very cheap and spectacular in terms of flavor and possibilities.
4 very fresh sardines, 1 tomato, 1 onion, 1 bay leaf, 1 teaspoon of paprika, pixca of ground pepper, pinch of salt, 1 drizzle of white wine and extra virgin olive oil (EVOO).
We clean the sardines of scales and casings, wash and drain. We chop the tomato and onion roughly and make them dizzy in EVOOAdd the bay leaf, paprika, wine and sardines, pinch of salt and pepper and cook over very low heat for 7-10 minutes. We turn off the fire and let cool.
We strip the sardines of the rasp and head and remove the bay leaf. The rest we put in the glass of the mixer with a splash of EVOO and beat until you get a very fine texture. We smear a jar with EVOO and put the pate inside, cover with more EVOO, cover with film and put the fridge. We will consume it in a maximum of 1 week and we will keep it, always, covered in oil and cold.
Processing time | 15 minutes
Expiration time | 1 week
Difficulty | Easy
This sardine pate recipe is an excellent appetizer. It freezes very well so now, in the sardine season, I usually prepare and freeze it in portions of "tapas for 4" and at any moment I have a rich and quick solution for an impromptu dinner, an unexpected visit or a spontaneous gift to someone who we want to give away.Tags: Desserts Meats And Birds Vegetables And Legumes