Portuguese Sardine Pâté
Ingredients
- 200 gEuropean pilchard (cooked and flaked)
- 100 gUnsalted butter (softened)
- 1 tbspTomato caviar (plain)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcRed onion (very finely minced)
- 1 pcHot chili pepper (finely chopped)
- 10 gParsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 120 gCanned sardines in oil (drained)
Method
A creamy spread where the bold sardine flavor is balanced by smooth butter. Lemon acidity and chili heat wake up the palate with every bite.
- 1
Gut the fresh sardines and remove the central bone. Steam or boil them quickly until the flesh flakes easily. Drain and let cool. Carefully drain the sardines in oil.
- 2
Finely mince the red onion and parsley. Chop the chili after removing the seeds if you want to limit the heat. The mixture should be almost reduced to a puree with the knife.
- 3
In a mixing bowl, work the butter with a spatula until it has the consistency of a soft and shiny ointment. It must not be melted.
- 4
Mash the flesh of both the fresh and canned sardines with a fork. Incorporate them into the butter along with the tomato caviar, lemon juice, onion, parsley, and chili. Mix vigorously to obtain a homogeneous texture that coats the spoon.
Frequently asked questions
How do you get this dish right?
- Do not use a food processor; mix with a fork to maintain texture.
- Let rest for 2 hours in the fridge to allow flavors to develop.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight jar. Take it out 15 minutes before serving.
