Sardine pâté and then there were three…

I haven’t had much time to blog lately as I’ve spent much of the Summer slaving over a hot stove (real punishment in 40°c of heat), producing food for an abundance of hungry guests. The latest ‘feast’ was a three-day party to celebrate my husband’s birthday (a big one – the birthday, not the husband ;-)).

I reached a rather random conclusion as a result of these preparations: hens are far more intuitive and intelligent than we are led to believe. Their relatively tiny heads are deceptive; during the week preceding The Birthday Party, while I was in full-blown production mode, our TWO hens managed to produce THREE eggs between them every single day. While I am convinced that this was a gesture of female solidarity, my husband claims it was their birthday present to him. As the French say ‘Chacun voit midi à sa porte’ (literally: ‘Everyone sees noon from their own front door’, or simplifed I suppose ‘To each his own’).

One of the things I made as a starter was this deliciously healthy and refreshing sardine pâté, which is full of anti-oxidants and omegas 3 and 9.

Ingredients (serves 8)

270g of bonelesss sardines (2 tins)

2 tablespoons of butter

2 tablespoons of lemon juice

15 black olives, pitted

2 tablespoons of horseradish

2 tablespoons of Greek yoghurt

1 clove of garlic

1 red onion

1 teaspoon Dijon mustard

1 teaspoon paprika

black pepper and a pinch of salt to taste

Combine all the ingredients in a food processor until smooth. Chill for at least two hours and serve with either French bread or raw vegetables (carrots, celery, fennel…)

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