Name: Fresh sardine pate
Yield: 2
Cuisine: cuisine
Ingredients: 4 medium fresh sardines; 1 Tomate; 1 cebolla; 1 hoja de laurel; 1 teaspoon of paprika; 1 round of ground pepper; 1 pinch of salt; 1 splash of white wine; 2-3 tablespoons of extra virgin olive oil

A very suggestive pâté now that we see sardines in the markets. You can do it with other blue fish such as mackerel or horse mackerel. If you want to give it a more red touch, add paprika. Keep it cold covered in oil.

Fresh sardine pate

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A very suggestive pâté now that we already see sardines in the markets. Preparing it is very easy and fast

Ángela

Kitchen: cuisine
Recipe type: incoming
Rations: 2

Total time:

Ingredients

4 medium fresh sardines
1 Tomate
1 cebolla
1 hoja de laurel
1 teaspoon of paprika
1 round of ground pepper
1 pinch of salt
1 splash of white wine
2-3 tablespoons of extra virgin olive oil

Preparation

We clean the sardines of scales and guts, wash them and drain them well. In a casserole we put a couple of tablespoons of oil; Chop the tomato and onion and lightly poach, add the bay leaf, paprika, wine and sardines, season and cook over low heat for 7-10 minutes. We remove the laurel and remove from the fire; Let it cold down.
We remove the head and all the spines from the sardines (you can help yourself with some tweezers for the small ones). We put the fish meat and the vegetables in the blender glass with a drizzle of olive oil and beat until we get a very fine texture. Grease a bowl with oil and transfer the pâté there.
We cover with transparent paper and put in the fridge. Once cold, it will be ready to consume. It keeps well for 1 week, as long as we cover it with oil and keep it cold. Serve with rolls or fill puff pastry castles with it.

Image:staceysnacksonline

Recetín

Fresh sardine pate