Sardine Pate

1. 1

   Fry onion in extra virgin olive oil in a skillet.

2. 2

   Add the sardines and cook until they reach the desired doneness (depends on size).

3. 3

   Take out the sardines and remove the skin and the bones.

4. 4

   In a mixing bowl, combine the sardines, cooked onion, tomato paste, port, and a bit of paprika. Add cayenne if desired.

5. 5

   Check the salt and pepper and whisk until obtaining a smooth texture.

6. 6

   The pate must be used from one day to the next (at the most two days).

7. 7

   Keep in a sealed container in the refrigerator for up to five days or freeze. If frozen, thaw at room temperature 3 hours before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.