Wednesday, May 26, 2010

Sardine Pâté

2 cans sardines in oil (125 g each)
3 eggs
2 cloves garlic chopped
1 lemon peeled and chopped
½ cup butter
2 tbls mustard
1/8 tsp black pepper
1 tbls chopped parsley

Drain oil from sardines (you will not use it). Cook eggs in water and chop them. Cut lemon into 4 wedges. With a sharp knife peel the wedges and cut lemon in smaller pieces. Put all ingredients in a food processor and mix until smooth. Add parsley at the very end. Cool in refrigerator and garnish with a fresh lemon thyme.

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