An excelent way to use leftover fish or you can make it from scratch – beautiful sardine pâté. It takes literally no time and it tastes very fancy!
Hi, there! It’s been a while and it felt even longer. I’ve been a busy busy bee. Among other daily work I’ve had the privilage to spend some time in my favorite place of ’em all – the forest.
Mmmm, the fresh smell of moss and spring flowers, and the birds singing in the trees. I could be there all day! Luckily the weather has been nice and warm so we went hiking to a nearby mountain. We love going there this time of the year, because the slopes are completely covered of wild garlic. We get all crazy and eat tons of wild garlic right there, freshly picked.
Today I’m sharing with you a recipe, that you are gonna love, because it will show you a wonderful way to use leftover fish.
I hate throwing food away, I’m sad when – very rarely – my food goes bad. This is the recipe I created for when I’m left with cold fish from lunch. Cold fish to me is … meh. Not very appetizing. I mix it up with spices and tomatoes and virgin olive oil and it turns into posh food 🙂 How about that!
For this recipe you can go two ways. Use leftovers or cook fresh fish. Both of those ways are super quick.
I’ve even prepared a little idea for how to use sardine pâté. Sardines go really well with eggs and like all fish – with garlic. Since it is spring and I’ve been telling you about my wild garlic obsessions, I’m adding that too 🙂
Enjoy these sunny days, folks!
- 250 g leftover sardines, deboned
- 1/2 cup virgin olive oil
- 1/4 cup tomato purée
- 2 cloves garlic
- 4 tsp dijon mustard
- 10g / 2 dried tomatoes
- 1 TBSP dried or fresh oregano
- 1 tsp sweet pepper powder
- 1/4 tsp black pepper
- 1/4 stp cayenne pepper
- 2 tsp lemon juice
- salt to taste
- Add 1/4 cup virgin olive oil, garlic, tomato purée, dijon mustard, dried tomatoes, oregano, sweet pepper powder, black pepper, cayenne pepper and lemon juice into a food processor and blend well. Add the rest of the oil if necessary to get a smooth paste. Salt to taste.
- Keep in the fridge, but take out half an hour before serving.
- If you are using fresh sardines, dry them first. Fry them in a pan with a little oil 2 minutes on one side, 1 minute on the other. Transfer to a cold plate and wait for five minutes to cool down a litlle, debone and use like leftover sardines.
- 4-5 eggs
- 1 TBSP oil
- sardine pâte, room temperature
- 2 baguettes
- 10 wild garlic leaves, chopped
- chilly flakes to taste
- pinch of salt
- pinch of pepper
- Crack the eggs in a jug, add a pinch of salt and pepper and beat them together with a fork.
- Heat a pan over medium heat, add oil and eggs and stri slowly with a wooden spatula until the eggs are soft and almost a little undercooked. Remove from heat. The eggs will continue cooking in the hot pan while you prepare the sandwich.
- Cut the baguette into 1 cm thck slices and spread the pâté over.
- Divide the scrambled eggs between the slices and top with chopped wild garlic leaves and chilly flakes.