2 Reviews

This was delicious!! I added a lot more olive oil than was called for because I really love lemon juice. This contributed to my pate/spread being a bit less firm than it should have been, but I knew that would happen. Excellent recipe. Ate with crackers and wine.

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chayamushka June 06, 2011

Just what was called for as a mid-evening snack on wheat crackers! Had an early, but rather heavy dinner, so this was great a few hours before bed. I had to use Moroccan sardines in soya oil because that's all I had. It's a great alternative to canned tuna, and I just LOVE sardines in any form. The lemon juice just added a perfect touch. Can't wait til it sits in the fridge overnight and the flavors mesh. It'll be super on a toasted sesame bagel for breakfast tomorrow! Addendum: This stuff is SUPER if refridgerated overnight. I will add this note, since I used Morrocan sardines which were a bit salty for my tastes/preferences, after breakfast today with the sesame bagel(AWESOME!!), I did mix a mashed boiled egg into the mixture to reduce the saltiness. This is not a reflection on the original recipe, it's just a matter of ingredients used. Gonna munch down on more of these tonight for dinner with some spinach spinach rotelinni stuffed with parmesan....HMMMM! Next time I'll use Oscar's Brislings in OO to be true to the recipe...Thanks, DeScharf!

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DEEP December 17, 2007
Sardine Pate or Sandwich Spread