Sardine Påté

Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Keeps for a month in the fridge.


  • 2 tablespoons olive oil
  • 2 teaspoons tomato purée
  • 12 sa


Preheat the oven to 220°C (425°F, Gas Mark 7).

Pour the olive oil over a baking tray and sprinkle with sea salt and dot with the tomato purée. Lay the (whole) sardines on top, then sprinkle with more salt and the white wine before