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Sardine and lemon pate

Sardine and lemon pate

Preparation : 10 min Resting : -
Cooking : - Equipment :
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for 1 bowl :
135 sardines in olive oil
50 g butter
5 sprigs flat-leafed parsley
1 ½ lemons
2 hard boiled egg yolks
salt and pepper
1Squeeze the lemons and set aside the juice and pulp.
2Drain the sardines, cut them in half and place in the bowl with the lemon juice and pulp, egg yolks, diced butter, parsley, salt and pepper.
3Press the pulse button approximately 10 times.
Chef’s tip

Serve chilled on toast.


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