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Mediterranean Sardine Pate
7 1/2 ounces skinless boneless Norway sardines in oil -- drained (2 cans of sardines)
1/4 cup sliced ripe and/or pimiento-stuffed olives
1/4 cup chopped roasted red peppers or pimientos
1/4 cup chopped red onion
2 garlic cloves -- pressed
2 tablespoons mayonnaise
2 tablespoons toasted pine nuts
1 tablespoon lemon juice
1 1/2 teaspoons oregano
In a bowl combine all ingredients, reserving a few sardines for garnish. Mix with a fork to blend thoroughly. Serve in a crock or hollowed vegetables such as eggplants or red peppers. Garnish with whole sardines, additional olive slices, and pine nuts. Serve as a spread for crackers and bread.