Here’s another another quick and easy recipe – this time for a starter – that you can make from basic store cupboard ingredients. It can be refridgerated for a few days after making.
1 x 210g tin of sardines in oil
4 hard boiled eggs
30ml mayonnaise
10 – 12 drops Worcester sauce
Pepper
30ml stiffly whipped double cream
Crush the sardines in a bowl, add the mayonnaise and mix thoroughly.
Roughly chop the eggs and then crush them through a sieve.
Add about 2/3 of the eggs to the sardines together with the Worcester sauce and pepper , whip the cream and stir in.
Place the mixture in an open dish and sprinkle the remaining egg on top.
Serve as pate.
Many thanks to Judy Oswald for this recipe. If you’ve got any favourites you’d like to share, please pop them on an email to Marc and we’ll publish them on the website.
Photo credit: Desheboard
Posted under Recipes
This post was written by Vandy on December 18, 2009
