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Tuesday, 7 May 2013

Cornish sardine pate

Things are only really supposed to be stored in the domestic freezer for three months so I rescued some Cornish sardines to make, for the first time, some sardine pate. There were half a dozen filleted sardines and a similar amount as whole gutted fish all of which I defrosted then filleted the rest. Sardines are very delicate oily fish so care in handling is paramount.

There was no need to remove all the small bones as they get blitzed in the food processor. I gave all the filleted fish a gentle wash under the cold tap and arranged them in a large oven proof dish and added a small amount of light olive oil. This went into a pre-heated oven (Gas mark six - 150 degrees) for forty five minutes and then I put the cooked fish into a colander to drain and cool.

The cooked sardines.
The original recipe called for coriander. I had none nor the opportunity to buy any (shops shut due to Bank holiday) so I just left it out and added 75g of unsalted butter and the juice of four lemons and two limes. I blitzed the whole lot in the food processor and spooned the mix into two dishes and put them into the fridge for four hours. The mix seemed quite sloppy when I spooned it into the dishes and I was worried that I would end up with cold sardine soup. However the pate came out of the fridge in a perfect state and feeling that I would never eat two dishes I gave one to my neighbours to try. They loved it!

The dishes are about six inches in length.

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