Whoever would have thought that a couple of tins of sardines could make the the most delicious, nourishing pate- ever so versatile & utterly delicious!
I found the concept over at the Western. A. Price foundation here.
Since then (as I do) I have made it a couple of times & tweeked the original recipe.
Look at all those herbs- in they go:
Chickweed, apple mint, coriander, chervil, parsley, spring onions, native celery, tender violet leaves, calendula flowers & anything else that takes your fancy.
Add 2 tins of sardines
& some anchovies- if you have them
1/2 cup of softened butter (never, ever margarine!!)
salt & freshly ground black pepper
zest & juice of a lemon
dsp whole grain mustardBlend all together until smooth-ish in a food processor or with a hand mixer.
and equally good as a dip