Sardine Pâté

Name: Sardine Pâté
Prep time: 8 min
Cook time: 8 min
Total time: 8 min
Yield: 2
Cuisine: Global
Ingredients: 1 pinch big of chile powder; 1 bunches chives, minced; 2 servings freshly-squeezed lemon juice; 3 Tbsps olive oil; 2 servings salt and freshly-ground black pepper; 70 grams ozs butter, salted or unsalted, at room temperature; 8 whole sardines, cleaned and filleted (about 12 ozs, 350g); 2 shallots, peeled and minced

Sardine Pâté is a gluten free, primal, and pescatarian main course. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains about 25g of protein, 60g of fat, and a total of 658 calories. From preparation to the plate, this recipe takes about 8 minutes. If you have butter, salt and pepper, lemon juice, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Arrange the sardines in the single layer in a baking dish, sprinkle with salt and pepper, and bake until just cooked, about eight minutes.

Ingredients you will need

Salt And Pepper

Sardines

Equipment you will use

Baking Pan

Oven

Remove from oven and let cool to room temperature.

Equipment you will use

Oven

Pulse the sardines in a food processor, or mash them with a fork, along with the shallots, chives, chile powder, butter, and olive oil, until relatively smooth, but still a bit chunky.

Ingredients you will need

Chili Powder

Olive Oil

Sardines

Shallot

Butter

Chives

Equipment you will use

Food Processor

Add a squeeze of lemon juice and taste, adjusting the seasonings to your liking.

Ingredients you will need

Lemon Juice

Seasoning

Scrape the mixture into a small bowl and chill for at least eight hours, or overnight.

Equipment you will use

Bowl

Let come to room temperature before serving.Storage: Pt can be kept in the refrigerator for up to three days, or frozen for up to one month.Notes: In Paris, its fairly easy to find sardines cleaned and ready-to-go at the fishmonger. If you cant, its not that difficult to do yourself. Heres a pictorial on how-to fillet sardines.Its good idea to try to get any tough bones out of the sardines before mashing them in step #

Ingredients you will need

Sardines

If any too-crunchy ones remain after youve made the pt, spread the pt on a cutting board and run over it a bunch of times with a chefs knife to ensure theyre all in very, very small pieces. As the pt rests, theyll become imperceptible and in fact, are quite good for you as they have a lot of bone-building calcium.Related Links and Recipes

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Equipment you will use

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