Sardine or Anchovy Pate

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 mustard

 Blend all together until smooth-ish in a food processor or with a hand mixer.

 Lovely in artichoke hearts..

 or for lunch- on a violet leaf tortilla, with sauerkraut

and equally good as a dip

 fabulously nourishing & so delicious (not the slightest bit sardiney! Truly.

Katie x