2 tins King Oscar sardines in olive oil, not drained; 2 tbs softened butter; juice and zest of one lemon; 2 tsp dried thyme leaves; 1 tbs Aleppo pepper. Blitz that all in mini food processor or chop it as you wish. Dice (fairly finely) about a quarter of a preserved lemon and one of the peppers from the jar, and stir it in. Refrigerate. Serve on celery or a cracker or whatever you like. This was nice with a little more Aleppo pepper sprinkled on top along with a few scallion slices and a few parsley leaves.
Did not need to add any salt.
Snarky_wombat939
That’s sounds lovely. I guess I now have my “What’s for lunch today” solved.
Wildse7en
I’m gonna try this with smoked kippers and some bacon fat.
5 Comments
Nice 👍🏻
2 tins King Oscar sardines in olive oil, not drained; 2 tbs softened butter; juice and zest of one lemon; 2 tsp dried thyme leaves; 1 tbs Aleppo pepper. Blitz that all in mini food processor or chop it as you wish. Dice (fairly finely) about a quarter of a preserved lemon and one of the peppers from the jar, and stir it in. Refrigerate. Serve on celery or a cracker or whatever you like. This was nice with a little more Aleppo pepper sprinkled on top along with a few scallion slices and a few parsley leaves.
Did not need to add any salt.
That’s sounds lovely. I guess I now have my “What’s for lunch today” solved.
I’m gonna try this with smoked kippers and some bacon fat.
What’s the advantage of pate over fish?