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

Super Simple Salmon Cakes

We love these tinned salmon cakes & they are the easiest thing in the world to make.

Tip a large can of drained salmon into a bowl
Add an egg &
two tbsps of flour,
good salt & lots of ground black pepper
Snip in a handful of herbs- like NZ celery, coriander, apple mint etc

We use either blue pea flour, organic chickpea flour or an organic corn flour.
The organic flours produce such a different quality in the fish cakes.

Stir it all together- mixes up very easily.
And that's it!!
Stand for half an hour or pop in to the fridge to use later.

Shape in to cakes & roll in sesame seeds.

Fry in a shallow frypan (we love our old enamel Ranzware) in butter, olive oil or coconut oil.

See- so simple & very delicious.

Makes about 6 cakes.

Catherine