This is perfect for a light mid week lunch, either with or without soup. The amount pictured is half the recipe and was perfect for me, giving the perfect amount of pate for 2 pitta breads. It is such a simple recipe; made from store cupboard and fridge ingredients and takes less than 5 minutes to put together, it barely warrants blogging about, but I was quite pleased with the photo!
Sardine and Caper Pate (serves 2)
1 tin sardines (in either oil or water) drained
2 tbs mayonnaise
2 tsp lemon juice*
2 tsp capers (I use salted rather than the ones in brine as the flavour is far more intense)
Simply put all the ingredients into a bowl and mix well together using a fork to break up the sardines. Garnish with some chives and serve.
* Fuss Free Tip: I buy my lemons several at a time and juice them and freezer the juice in an ice cube tray. 1 frozen lemon cube is perfect here.
I love capers, I put some into the cream cheese that went onto my salmon bagel today which worked well.
I’m not a fan of mayonaise so I usually use cream fraiche or cream cheese in pate. I’d like to try this.
Have you tried the salted capers rather than the ones in bine, the salted ones are packed with taste; they literally explode with flavour in your mouth.
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