Mushroom and Sardine Pâté

Name: Mushroom and Sardine Pâté
Ingredients: 8 oz/225 g mushrooms, sliced; 3 oz/84 g butter; Two 4½-oz/125-g tins sardines, drained of their oil; Two 4½-oz/125-g tins sardines, drained of their oil; 2 tbsp lemon juice; 8 oz/225 g cream cheese; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a most unusual paté. Don’t be put off by the sardines. My husband loathes sardines, but loves this paté. It doesn’t freeze very well – it goes watery – but you can make it three or four days in advance and keep it in the refrigerator.

Ingredients

3 oz/84 g butter
8 oz/225

Fish course
Pescatarian
Gluten-free

Method

Melt the butter in a frying pan and sauté the mushrooms. Mix with the rest of the ingredients in a food processor or blender, and season with a little salt and lots of freshly ground black pepper. Pile into a serving dish and chill.

Serve with wholemeal toast.