You may also like
Categories:Viewed: 75 - Published at: 5 years ago
Ingredients
- 2 cans sardines packed in spring water
- 3 tablespoons minced chives
- 1.5 ounces fennel bulb (white part), finely diced
- 1/2 shallot, finely diced
- juice of 1 lemon, to taste
- salt and pepper, to taste
- 1 pinch of piment d'Espelette (or cayenne pepper)
- between 2.5 and 3 ounces Neufchatel (or any other mild soft cheese: goat cheese, ricotta, cream cheese)
Method
- Drain the sardines and put them in a bowl. If they haven't been boned, separate them into two fillets and remove the central bone. Using a fork, coarsely mash the sardines. Then, add the chives, fennel and shallot. Add some lemon juice, salt, pepper and a pinch of piment d'Espelette (or cayenne pepper). Mix well.
- In another bowl, whip your cheese until it's smooth and stir it into the sardine mixture. Mix until you have the desired consistency -" I like it coarsely mixed, but some may prefer a smoother texture. Taste and adjust seasoning, adding more lemon juice, salt, pepper or some olive oil if you feel it's missing. Transfer into a bowl or jar. It's ready!
- Alternative preparation: Add a teaspoon of Dijon mustard instead of piment d'Espelette or cayenne pepper. This recipe also works with canned tuna, mackerel and salmon. It can be kept in the refrigerator for 2 or 3 days .
